Ordour Khiar (اردور خیار) — Persian Cucumber & Salami Canapés
Elegant Persian-style hors d'oeuvres built on crisp cucumber rounds topped with a creamy mayonnaise-herb spread and savory salami ribbons. Refreshing, salty, and quick to assemble for parties and tea-time tables.
Printable Recipe Card
Servings: 6 · Total: 25 min · Difficulty: easy
Ingredients (quick list)
- 6 medium (about 600 g total) Persian cucumbers (or 2 large English cucumbers; choose firm, unwaxed cucumbers)
- 1 tsp Kosher salt (for drawing out excess moisture)
- 120 g Mayonnaise (full-fat for best body; about 1/2 cup)
- 60 g Cream cheese (softened; about 1/4 cup)
- 12 g Fresh dill (finely chopped; about 1/2 cup loosely packed)
- 6 g Fresh chives (finely chopped; about 1/4 cup)
- 2 tsp Lemon juice (freshly squeezed)
- 0.25 tsp Black pepper (freshly ground)
- 1 small clove (about 3 g) Garlic (finely grated or pressed)
- 150 g Beef or turkey salami (thinly sliced; halal-friendly option if needed)
- 60 g Cornichons (small pickles) (thinly sliced; for tang and crunch)
- 30 g Walnut halves (lightly toasted and chopped)
+ 1 more in the full ingredients section below.
Steps (summary)
- Prep the cucumbers: wash and dry thoroughly. Slice into 1 cm (about 3/8 in) rounds. Arrange on a paper towel–lined tray in a si…
- Make the creamy spread: in a bowl, mix 120 g mayonnaise and 60 g softened cream cheese until smooth, 45–60 seconds. Stir in cho…
- Shape the salami: lay slices flat and roll each into a loose ribbon or rosette so it looks tall and elegant. If slices are very…
- Assemble: spoon or pipe about 2 tsp (10–12 g) of the spread onto each cucumber round. Top with a small fold of salami and 1–2 t…
- Finish and serve: optionally dust a few canapés with dried rose petals for aroma. Chill assembled canapés 10 minutes (no longer…
Cultural Background
Ordour-style platters are commonly served in Iranian households and at gatherings as a welcoming bite alongside tea and conversation. Modern versions often incorporate international cold cuts and creamy spreads while keeping the emphasis on fresh, crisp vegetables and balanced, bright flavors.
Equipment
💡 Tips
- Blotting the salted cucumber rounds is the key to preventing watery canapés.
- For extra stability, pipe the spread with a star tip; it grips the salami better than a flat smear.
- If your cucumbers are very seedy, use English cucumbers and slice slightly thicker (12 mm) so they hold weight.
- Toast walnuts in a dry pan over medium heat for 3–4 minutes, stirring, then cool completely before chopping.
⚠️ Common Mistakes
❌ Skipping the salting and blotting step for cucumbers
💡 Why: Cucumbers release water, which dilutes the spread and makes the canapé slide and turn soggy.
✅ Fix: Salt the rounds for 10 minutes, then blot thoroughly; assemble close to serving time.
❌ Using a thin or warm spread
💡 Why: A loose spread cannot hold the salami upright and will smear when picked up.
✅ Fix: Use full-fat mayonnaise and softened (not melted) cream cheese; chill the spread 10 minutes if it feels runny.
❌ Overloading each cucumber round
💡 Why: Too much topping makes the bite unstable and overwhelms the cucumber’s fresh crunch.
✅ Fix: Stick to 10–12 g spread per round and a small salami ribbon; keep garnishes minimal.
🧊 How to Store
Best eaten the day it is made. Store the spread covered in the refrigerator up to 2 days. Store sliced cucumbers (unsalted) in an airtight container with paper towels up to 24 hours. Once assembled, refrigerate and serve within 30 minutes to avoid sogginess.
📅 Make Ahead
Make the spread up to 48 hours ahead and refrigerate. Slice cucumbers up to 24 hours ahead and store with paper towels. Shape salami up to 6 hours ahead. Assemble no more than 30 minutes before serving for best crunch.
🍽️ Pairs Well With
- Hot black tea or mint tea
- Olives and pickled vegetables
- Fresh herbs platter (basil
- mint
- tarragon
- radish)
- Sparkling water with lemon
Regional Variations
- Tehran-style party plattersOften include a richer spread and decorative garnishes such as chopped nuts, herbs, and pickles arranged for visual impact on large trays.
- Caspian (northern Iran) influenceLeans more herb-forward, sometimes adding extra dill and a touch more lemon for a brighter, fresher profile that complements local pickles and greens.
Ingredients
- 6 medium (about 600 g total)Persian cucumbers (or 2 large English cucumbers; choose firm, unwaxed cucumbers)
- 1 tspKosher salt (for drawing out excess moisture)
- 120 gMayonnaise (full-fat for best body; about 1/2 cup)
- 60 gCream cheese (softened; about 1/4 cup)
- 12 gFresh dill (finely chopped; about 1/2 cup loosely packed)
- 6 gFresh chives (finely chopped; about 1/4 cup)
- 2 tspLemon juice (freshly squeezed)
- 0.25 tspBlack pepper (freshly ground)
- 1 small clove (about 3 g)Garlic (finely grated or pressed)
- 150 gBeef or turkey salami (thinly sliced; halal-friendly option if needed)
- 60 gCornichons (small pickles) (thinly sliced; for tang and crunch)
- 30 gWalnut halves (lightly toasted and chopped)
- 1 tspDried rose petals (culinary grade) (optional, for a floral accent)
🔄 Substitutions
- Beef or turkey salami→ Smoked turkey breast or roast beef slices
- Mayonnaise→ Thick Greek yogurt (strained) mixed with 1 tsp olive oil
- Cream cheese→ Labneh
Instructions
- 1
Prep the cucumbers: wash and dry thoroughly. Slice into 1 cm (about 3/8 in) rounds. Arrange on a paper towel–lined tray in a single layer, sprinkle evenly with 1 tsp salt, and rest 10 minutes at room temperature to release moisture. Blot the tops firmly with more paper towels.
- 2
Make the creamy spread: in a bowl, mix 120 g mayonnaise and 60 g softened cream cheese until smooth, 45–60 seconds. Stir in chopped dill, chives, lemon juice, black pepper, and grated garlic. Taste and adjust with 1/2 tsp more lemon juice if you want extra brightness; avoid adding more salt yet.
- 3
Shape the salami: lay slices flat and roll each into a loose ribbon or rosette so it looks tall and elegant. If slices are very wide, cut in half first. Keep shaped salami covered with plastic wrap so it does not dry out while you assemble the canapés.
- 4
Assemble: spoon or pipe about 2 tsp (10–12 g) of the spread onto each cucumber round. Top with a small fold of salami and 1–2 thin pickle slices. If using walnuts, sprinkle a small pinch (about 1/4 tsp) on each. Work quickly so the cucumbers stay crisp.
- 5
Finish and serve: optionally dust a few canapés with dried rose petals for aroma. Chill assembled canapés 10 minutes (no longer than 30 minutes) to set the topping, then serve immediately. For best texture, keep the platter cold and out of direct sun during parties.
🪪 Recipe Passport
Cultural Background
Ordour-style platters are commonly served in Iranian households and at gatherings as a welcoming bite alongside tea and conversation. Modern versions often incorporate international cold cuts and creamy spreads while keeping the emphasis on fresh, crisp vegetables and balanced, bright flavors.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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