Olive, Pistachio & Pomegranate Salad
Yield
Ingredients
Dressing
½ teaspoon grape molasses
½ teaspoon pomegranate molasses
2 tablespoons fresh lime juice
¼ cup pomegranate juice
⅛ teaspoon red pepper flakes
1 teaspoon angelica powder (gol-par)
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
2 tablespoons pistachio oil
2 tablespoons olive oil
Salad
1 cup raw pistachio kernels, toasted
1 cup green pitted olives, chopped
1 cup pomegranate arils (about 1 large pomegranate)
4 Persian cucumbers or 1 American cucumber, peeled and diced
4 spring onions, green and white parts cleaned and chopped
2 tablespoons chopped fresh parsley or basil
2 tablespoons chopped fresh mint
Instructions
Preheat the oven to 350 ̊F., spread the pistachio kernels on a baking sheet and bake for 3 minutes.
In a salad bowl, prepare the dressing by whisking all the ingredients for the dressing and set aside.
Just before serving, add the salad ingredients to the dressing and toss well.
Najmieh Batmanglij
Today, Najmieh cooks, travels, and adapts authentic Persian recipes to tastes and techniques in the West.
