Sālād Anār-o Khiār

Name: Sālād Anār-o Khiār (Pomegranate and Cucumber Salad)
Cuisine: Iranian
Ingredients: ¼ cup (60 ml) olive oil; ¼ cup (60 ml) red wine vinegar; 1 teaspoon sea salt; ½ teaspoon ground black pepper; ¼ teaspoon ground golpar (Persian hogweed); ¼ teaspoon ground golpar (Persian hogweed); 6 Persian cucumbers or 1 English cucumber (about 1 lb/450 g total), thinly sliced; 6 Persian cucumbers or 1 English cucumber (about 1 lb/450 g total), thinly sliced; 1 cup (175 g) pomegranate seeds, from 1–2 pomegranates; 1 cup (175 g) pomegranate seeds, from 1–2 pomegranates; ¼ small red onion, thinly sliced; ½ cup (15 g) thinly sliced fresh mint; ½ cup (70 g) crumbled feta cheese

Pomegranate and Cucumber Salad

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Pomegranates take center stage in the dinner spread celebrating the winter solstice, shab-e yaldā in Persian. This salad is a personal favorite of mine for this holiday.

Ingredients

For the Dressing

¼ cup (60 ml) olive oil
¼ cup (60

Asia
Americas
Iran
United States
Persia
Dinner
Gluten-free
Vegetarian
Winter

Method

To make the dressing, in a small mixing bowl, combine the ingredients and whisk them together until blended.

To make the salad, in a serving bowl, mix all of the ingredients except the feta cheese. Drizzle the dressing over the salad just before serving, and sprinkle the feta cheese on top.