Saturday, May 2, 2015

Persian Carrot and Apple Salad

In continuing the Persian theme, here is a far simpler recipe than the jeweled rice. It consists of just one veggie, one fruit, one kind of nut, and a simple dressing. The recipe is pretty self-explanatory, so let me share a few pictures and a rundown of our full menu from House Church Persian Night a few weeks ago!

Pardon the quality of the pictures. My living/dining room does not have awesome photography-worthy lighting after the sun goes down.

Here's what we ate, starting with the platter of naan next to the cute little boy in the second picture, and moving clockwise around the table:

  • Homemade Naan with Ghee
  • Sabzi Khordan (an herb and cheese plate; this one had feta, walnuts, radishes, and fresh cilantro and mint)
  • Bademjan (a beef and eggplant stew, served over brown rice)
  • Iranian Chicken with Turmeric, Saffron, and Lemon Juice
  • Jeweled Rice
  • Homemade Hummus
  • Carrot and Apple Salad (recipe below)
  • More Naan
  • Persian Salad Shiraz (a tomato/cucumber salad)
  • Not pictured: Doogh (a beverage made with yogurt, club soda, and mint) and chocolate birthday cake

If your appetite is sufficiently whetted and your interest sufficiently piqued, and you now find yourself wanting to make some Persian food yourself, I'd recommend exploring this site. Since I'm far from an expert, I can't speak to how authentic the recipes are. But there's a nice variety of types of dishes and beverages. And most of the recipes have a picture, which is especially nice when dealing with unfamiliar recipe names!

Persian Carrot and Apple Salad
Slightly adapted from
Yield: 6-8 servings

1/2 cup slivered or chopped almonds, toasted
1 lb. carrots, peeled (4-5 medium to large carrots)
1 large granny smith apples, peeled
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. sugar.

Toast the almonds and set them aside to cool. Grate the carrots and apples. I did it by hand with a cheese grater. If you have a food processor with a grating/shredding blade, that would be most handy! You could also probably get away with finely chopping them with a regular food processor blade.

Combine all ingredients in a bowl and toss to coat well. Refrigerate for an hour or more to let flavors marry. Toss again before serving.

My assembled salad sat in the fridge for 3-4 hours, and it was great (as were leftovers a couple days later). I was worried that the almonds would lose their crunch, but they were fine. Softer after a few days, but just fine the day of.

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