Name: Cucumber + Pomegranate Salad (Salad-e Khiar-o Anar)
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: ½ cup (40 g) chopped Fresh mint, or 1 tablespoon dried mint; Arils of 2 pomegranates (about 1 cup/150 g); ½ teaspoon freshly ground pepper; ½ cup (75 g) peeled and diced red onions; 1 teaspoon ground golpar* (optional); 6 Persian cucumbers,* or 2 long seedless cucumbers, peeled and diced; Juice of 1 lime; ¼ cup (60 ml) olive oil; 1 teaspoon sea salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This traditional Persian tribal salad is usually made with just dried mint and vinegar. Here, I have somewhat elaborated on the original recipe. Served with cheese, walnuts, and toasted bread, it makes an excellent meal.

Ingredients

Dressing

Juice of 1 lime
¼ cup (60 ml) olive oil

Method

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