Shirazi Cucumber & Pomegranate Salad

Name: Shirazi Cucumber & Pomegranate Salad
Prep time: 25 min
Total time: 25 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 2 medium pomegranates, seeded (2 cups)*; 2 long seedless cucumbers, or 6 pickling cucumbers, peeled and thinly sliced; 1 cup pitted olives; 1 clove garlic, peeled and crushed; 1 tablespoon lime juice; 1 small onion, peeled and thinly sliced; ½ cup feta cheese, crumbled (optional); 4 cups shredded greens, frizee, arugula or lettuce; ½ cup walnuts, toasted and coarsely chopped; ½ teaspoon freshly ground black pepper; ½ cup olive oil; 1 teaspoon toasted sesame oil; 1 teaspoon salt; ¼ teaspoon red hot pepper flakes or ¼ teaspoon chili paste; 2 teaspoons honey; 1 tablespoon pomegranate paste*

Preparation info

Servings:
4

Difficulty
Easy
Ready in
25 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there.

Ingredients

1 small onion, peeled and thinly sliced
1 cup pitted olives
2 long seedless cucumbers

Asia
Iran
Side dish
Gluten-free
Vegetarian
Southeast Asia

Method

Place the onion slices in a sieve, sprinkle with 1 tablespoon salt and leave for 10 minutes (to remove any tang from the onion). Rinse with cold water, blot dry and set aside.
Combine the onion, cucumber and pomegranate seeds in a serving bowl and set aside.