Khiar shoor is the salty, crisp Persian pickle that brings a lively bite to sandwiches, salads and family platters. It is quite different from a sweet pickle, and in our house its sharp crunch is especially welcome beside rich or creamy foods.
What is it?
Khiar shoor literally means salted cucumber. Small cucumbers are preserved in a brine usually flavoured with herbs, garlic and sometimes chilli. They range from tiny gherkin size to larger dill-cucumber size, but the defining feature is that they are salty and sour rather than sweet.
What does it taste like?
Expect a clean salty-sour flavour, plenty of crunch and a gentle herbal or garlicky aroma. A good khiar shoor should taste lively without being soft, sugary or overwhelmingly vinegary.
Why is it used in Persian cooking?
Persian cooking often balances rich, creamy and savoury foods with something tart. Khiar shoor cuts through mayonnaise-based salads, adds crunch to sandwiches and wakes up a simple plate of bread, cheese and herbs. It is also an easy condiment to put on the table when guests arrive.
How to choose it
Look for firm cucumbers sitting below clear or lightly cloudy brine. Avoid jars with leaking lids, badly swollen caps or cucumbers that look very soft. Check the ingredients and choose a product without added sugar when you want the traditional savoury flavour.
How to prepare it
Drain the amount you need and slice, dice or serve whole. For Salad Olivieh, dice the pickles quite finely so their flavour is spread through every spoonful. If a pickle is exceptionally salty, a quick rinse and thorough drain will soften the saltiness.
Storage tips
Store unopened jars according to the label. Once opened, refrigerate the jar, keep the cucumbers submerged in their brine and use clean utensils. Do not return pickles that have been sitting on a serving plate to the jar.
Nutritional benefits
Khiar shoor is low in kilojoules and adds strong flavour without a heavy sauce. It can, however, be high in sodium, so enjoy a sensible portion if you need to limit salt. Fermented versions may contain live cultures, while vinegar-pickled and heat-processed products generally do not.
Common substitutes
Use an unsweetened dill pickle, kosher-style pickle or cornichon. Check the label carefully because many commercial gherkins contain sugar. If only sweet pickles are available, they will change the character of the finished dish.
Recipes using the ingredient
Finely chopped khiar shoor is essential to the flavour and texture of Salad Olivieh. It also works beautifully in the vegetarian egg Salad Olivier, or sliced beside Koobideh Kebab.
FAQ
Is khiar shoor the same as a sweet gherkin?
No. Traditional khiar shoor is salty and sour, with no sweet pickle flavour.
Can I use dill pickles instead?
Yes, provided they are crisp and unsweetened. Dill pickles are the easiest widely available substitute.
Should I rinse khiar shoor before using it?
Usually no. Drain it well and taste first; rinse briefly only when the brine is too salty for the dish.