Ordor Goje Farangi (اردور گوجه فرنگی) — Persian Tomato & Cucumber Hors d'Oeuvre

• 450 gRoma tomatoes (about 4 medium; firm-ripe, not oversoft)
• 300 gPersian cucumbers (about 4 small; crisp)
• 40 gRed onion (very finely minced)
• 8 gFresh dill (finely chopped)
• 4 gFresh mint (finely chopped)
• 80 gMayonnaise (full-fat for best texture)
• 60 gPlain yogurt (optional but recommended to lighten the mayo)
• 15 mlLemon juice (freshly squeezed)
• 10 mlExtra-virgin olive oil (for sheen and roundness)
• 4 gFine sea salt (divided)
• 1 gBlack pepper (freshly ground)

Instructions

1. 1

   Prep for crispness: dice the cucumbers into 8–10 mm cubes. Place in a colander set over a bowl and toss with 2 g salt. Let drain 20 minutes at cool room temperature, then gently pat dry with paper towels to prevent the dressing from turning watery.

2. 2

   Prep the tomatoes: cut tomatoes into 8–10 mm cubes. Spoon out the watery seed pockets and discard or reserve for another use. Place the diced tomato on a plate lined with paper towels and let stand 10 minutes, then lightly blot; this keeps the hors d'oeuvre glossy, not soupy.

3. 3

   Make the dressing: in a medium bowl, whisk mayonnaise, yogurt, lemon juice, olive oil, remaining 2 g salt, and black pepper for 30–45 seconds until smooth. Taste and adjust with a few drops more lemon juice if needed; it should be lightly tangy, not sharp.

4. 4

   Combine gently: add drained cucumbers, blotted tomatoes, minced red onion, dill, and mint to the bowl. Fold with a silicone spatula for 20–30 seconds just until coated; avoid overmixing so the tomato pieces stay intact and the mixture remains bright and defined.

5. 5

   Chill and serve: cover and refrigerate 15 minutes to let flavors meld and the dressing set. Serve cold in a shallow platter or small glasses for a clean presentation. For best texture, serve within 2 hours of mixing and keep chilled if left out at a gathering.