Curly Kale + Persimmon Salad

Salad-e Kayl-o Khormalu

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Joon: Persian Cooking Made Simple

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.