Name: Red Onion + Pomegranate Pickle (Omar Piyaz-e Ahvazi)
Prep time: 15 min
Total time: 15 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 2 cups/300 g pomegranate arils (from 2 pomegranates); 2 tablespoons dried mint; 5 limes, juice and pulp; ¼ teaspoon freshly ground pepper; 2 red onions, peeled and thinly sliced (on a mandolin ideally); 2 teaspoons fine sea salt; 2 teaspoons ground Persian hogweed seeds/golpar

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I have adapted this red onion and pomegranate pickle recipe from one by Farideh Afshar Penelton, who grew up in Ahvaz.

Ingredients

2 red onions, peeled and thinly sliced (on a mandolin ideally)
5 limes, juice and pulp
2 cups/

Method

In a glass bowl, combine all the ingredients and toss well, adjust the seasoning to taste, then cover and chill in the fridge. Use right away or store for up to 3 days. Nush-e joon!