Instructions: With a small, sharp knife peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Chop the cucumber finely and place it in a deep bowl.

Add the green pepper, scallions, tarragon, dill, lemon juice, and salt and stir together thoroughly. Then add the yogurt and turn the vegetables and herbs about with a spoon until they are well coated. Cover tightly with foil or plastic wrap and chill in the refrigerator for about 1 hour before serving.

NOTES : Iran

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