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Persian pomegranate and cucumber salad

updated

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Ingredients for 6 servings:

  • 2 pomegranates
  • 2 cucumbers
  • 2 small onions
  • 1 handful of mint leaves, fresh
  • 3 tbsp olive oil
  • 2 tsp spice(s) (golpar, Persian hogweed)
  • 1 tsp salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Salad-e Khiar-o Anar

Peel the cucumbers and cut into small cubes. Carefully remove the pomegranate seeds from the fruit. Finely dice the onions. Finely chop the mint. Place the cucumber cubes, pomegranate seeds, onion cubes, and mint in a large bowl. Drizzle with the olive oil and Golpar, mix well, and add salt to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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