Caspian Olive Salad

Name: Caspian Olive Salad (Salad-e zeytoun-o gerdu)
Prep time: 30 min
Total time: 30 min
Cuisine: Iranian
Ingredients: ½ teaspoon grape molasses; ½ teaspoon pomegranate molasses; 4 Persian cucumbers or 1 English, peeled and diced; 1 cup (175 g) pomegranate arils (about 1 large pomegranate); 4 spring onions, green and white parts cleaned and chopped; 4 Persian cucumbers or 1 English, peeled and diced; 1 cup (120 g) walnuts or raw pistachio kernels, toasted; 1 cup (120 g) walnuts or raw pistachio kernels, toasted; 1 cup (175 g) pomegranate arils (about 1 large pomegranate); 1 cup (225 g) green pitted olives, chopped; ⅛ teaspoon fresh ground pepper; ½ teaspoon sea salt; 2 tablespoons olive oil; 2 tablespoons pistachio oil; ¼ cup (60 ml) pomegranate juice; 2 tablespoons lime juice; 1 teaspoon ground golpar*; ⅛ teaspoon red pepper flakes; 2 tablespoons chopped fresh parsley or basil; 2 tablespoons chopped fresh parsley or basil; 2 tablespoons chopped fresh mint

Salad-e zeytoun-o gerdu

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

The combination of walnuts, olives, and pomegranates goes back in the Caspian region to at least the first millennium bce.

Ingredients

Dressing

½ teaspoon grape molasses
½ teaspoon pomegranate molasses
2

Asia
Iran
Sandwich
Gluten-free
Vegan

Method

In a salad bowl, prepare the dressing by whisking all the ingredients for the dressing and set aside.
Just before serving add the salad ingredients to the sauce and toss well. Nush-e Jan!