Cucumber and Pomegranate Salad

Name: Cucumber and Pomegranate Salad (Salad-e khiar-o anar)
Prep time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 4 oz (110 g) white, feta-type cheese (optional); 4 oz (110 g) white, feta-type cheese (optional); ½ cup (40 g) chopped fresh mint or 1 tablespoon dried mint; ½ cup (40 g) chopped fresh mint or 1 tablespoon dried mint; ½ cup (75 g) chopped red onions or spring onions; ½ cup (75 g) chopped red onions or spring onions; 2 tablespoons slivered pistachios (optional); Seeds of 2 pomegranates (about 1 cup/175 g)); 6 Persian cucumbers, or 1 long seedless cucumber, peeled and sliced or diced; 6 Persian cucumbers, or 1 long seedless cucumber, peeled and sliced or diced; 2 tablespoons pistachio or olive oil; Juice of 1 lime; ½ teaspoon ground golpar*; ½ teaspoon freshly ground pepper; 1 teaspoon sea salt; 2 tablespoons pistachio or olive oil

Salad-e khiar-o anar

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This is a traditional Iranian tribal salad, usually made with dry mint and vinegar. Here, I have somewhat elaborated on the original recipe. It makes an excellent meal served with toasted bread.

Ingredients

Dressing

Juice of 1 lime
2 tablespoons pistachio or olive oil

Asia
Iran
Gluten-free
Vegetarian
Southeast Asia

Method

In a serving bowl, whisk all the ingredients for the dressing.
Just before serving, add all the ingredients for the salad and toss lightly. Season to taste with salt and lime juice. Nush-e Jan!