Carrot Salad with Nibbed Pistachios

Name: Carrot Salad with Nibbed Pistachios
Yield: This will make enough for 3–4 people as a light lunch, or a decent bowlful for a buffet table.
Cuisine: Iran
Ingredients: handful chopped coriander; 1 teaspoon honey; sprinkle salt and pepper; sprinkle salt and pepper; juice of 1 lemon; 4 tablespoons olive oil; 50 g nibbed pistachios; 1 teaspoon chopped fresh ginger; 500 g carrots, topped ‘n’ tailed and peeled; juice of 2 oranges plus the zest of 1; 100 g raisins

Preparation info

This will make enough for
3–4
people as a light lunch, or a decent bowlful for a buffet table.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This is a pretty dish which makes an attractive addition to any sofreh (tablecloth/spread of food) or buffet. It also tastes good. I often have it for lunch with some wholemeal pitta or taftoon bread.

Ingredients

100 g raisins
juice of 2 oranges plus the zest of 1
500

Asia
Iran
Lunch
Gluten-free
Vegetarian

Method

Steep the raisins in the orange juice for a little while. Grate the carrots, and put in a bowl with the ginger and the nibbed pistachios. Whisk the olive oil, lemon juice, zest, honey, salt and pepper together, and pour over the carrots. Add in the orange juice and raisins, and stir in the coriander.