Name: Curly Kale + Persimmon Salad (Salad-e Kayl-o Khormalu)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: ¼ teaspoon freshly ground pepper; 4 Chinese persimmons (round and firm) or Fuji apples, peeled and diced; 2 lb (900 g) curly kale, center stalks removed. As the kale leaves can have bits of sand and other particles attached, it is important to wash and dry them thoroughly before shredding.; 1 tablespoon Fresh lime juice; 2 tablespoons olive oil; 1 teaspoon sea salt; 2 tablespoons toasted sesame oil; 1 tablespoon grape molasses*; 1 cloves garlic, peeled and grated; 1 cup (140 g) pumpkin seeds; ¼ cup rice vinegar

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

The persimmon variety found in Iran is oval and soft inside, whereas the Chinese variety is round and firm, and should be peeled. Persimmons traveled in ancient times from China to Persia via the Silk Road. Iranians love them and eat them as a fruit. I have fond childhood memories of freezing them, taking off the top, and eating the insides like ice cream. We have references to kale, also known as leaf cabbage, both in its curly and flat leaf varieties as far back as the fourth century BCE.