Name: A Persian Waldorf – Salad-e-Shah Abbasi
Yield: To Serve 4–6
Cuisine: Iran
Ingredients: 2 pickled Iranian cucumbers (or use regular gherkins but not sweet ones); 2 cloves; 2 quince(s); salt and freshly ground black pepper; pinch of ground saffron steeped in 2–3 tsp.boiling water; 2 tbsp.creamed labneh (or use cream cheese); 2 tbsp water; 1 tbsp sugar; 3 tbsp apple vinegar; 2 cardamom pods, cracked; 75 g/2¾ oz/½ cup shelled walnut quarters; 2 tsp dried dill; 2 sticks of celery

Preparation info

To Serve
4–6

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

The Iranian equivalent of the Waldorf Astoria would probably be the Shah Abbas hotel in Isfahan: it’s dead posh and very old.

Ingredients

2 quince(s)
2 cloves
2 cardamom pods, cracked
1

Method

Peel and quarter the quinces (leaving the core in) and place them in a small saucepan. Add the spices, sugar and vinegar together with the water and bring the liquid to the boil. Poach/steam the fruit for about 15 minutes (you are looking merely to soften the quince, not to poach it to oblivion). Using a knife and a fork, remove the fruit quarters from the stock, slice out the cores, and lower

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Ingredients

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