Best Persian Style Carrot Salad Recipes

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SIMPLE SHIRAZI SALAD RECIPE



Simple Shirazi Salad Recipe image

Shirazi Salad, or Salad-e Shirazi, is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree. Read the full post for additional tips and suggestions for what to serve along!

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 10

3 Roma tomatoes, small diced
1 English cucumber (or 4 small Persian cucumbers), small diced
1/4 to 1/2 cup finely chopped onions (red or yellow onions will work here)
1/2 green bell pepper (optional), chopped into small pieces
2 to 3 tbsp EACH chopped fresh parsley, cilantro, and dill
1 tbsp dried mint (or 1/2 cup chopped fresh mint)
Salt and pepper
Sumac, to taste (optional)
Juice of 2 large limes (4 tbsp)
3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)

Steps:

  • Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
  • In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
  • To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
  • If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.

PERSIAN STYLE CARROT SALAD



Persian Style Carrot Salad image

Make and share this Persian Style Carrot Salad recipe from Food.com.

Provided by Artandkitchen

Categories     Apple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

500 g carrots, coarsly grated
200 g apples, peeled and coarsly grated
60 g almonds, toasted and chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar

Steps:

  • Mix all ingredients together.
  • Don't add salt, it would soak water!
  • Refrigerate at least one hour.
  • Serve and enjoy.

PERSIAN-STYLE LAVASH



Persian-Style Lavash image

This recipe is originally from the ladies at My Persian Feast, http://www.mypersianfeast.com/2013/03/lavash.html, with some of my changes. It's a great basic recipe that can be improved to suit individual tastes.

Provided by masalamiss

Categories     Breads

Time 2h10m

Yield 6-8 medium lavash, 3-4 serving(s)

Number Of Ingredients 6

2 cups plain flour (use extra flour for kneading and rolling)
1 teaspoon dried yeast or 1 (7 g) envelope dried yeast
1 teaspoon salt
1/2 teaspoon sugar
1 -1 1/2 cup warm water (30C, use only as much as needed to get a sticky dough)
1 tablespoon extra virgin olive oil

Steps:

  • Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
  • Place flour and salt in a bowl and mix well.
  • When the yeast is foamy, make a well in the flour and stir in the yeast.
  • Mix with a large spoon.
  • Gradually, add as much water as needed until the dough comes together and is a little sticky.
  • Cover and set aside.
  • Set in a warm place if you are making this in winter.
  • Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
  • Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
  • Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
  • Place the dough back into the bowl for 10 minutes, then punch down again.
  • Take a small ball (size of an egg) of dough and place it on flour covered surface.
  • Heat a flat skillet on the stove or alternatively heat a large fry pan.
  • Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.
  • Make sure not to over-roll or over-knead, as this will make the bread chewier.
  • Place the rolled dough on a hot skillet or fry pan.
  • Once fully puffed, turn it over.
  • Place cooked lavash on cake racks to cool.
  • Better if eaten immediately, also makes a nice thin pizza crust.

PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS



Persian-Style Carrots and Black-Eyed Peas image

One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it's more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Provided by Ana Sortun

Categories     Carrot     Pea     New Year's Eve     Side     Spice     Saffron

Yield Serves 6-8

Number Of Ingredients 14

1 cup dried black-eyed peas
1/2 teaspoon kosher salt, plus more to taste
Pinch of saffron
2 tablespoons warm tap water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 cups thin carrot rounds
1 red bell pepper, stemmed, seeded, and finely chopped
1 1/2 teaspoons Persian Spice Mix
1 teaspoon finely chopped garlic
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 teaspoons honey
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

  • In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
  • Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
  • Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
  • Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.

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