IRANIAN / PERSIAN SALAD SHIRAZI
An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.
Provided by Autumn Leaves
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.
Nutrition Facts : Calories 145 calories, Carbohydrate 13.8 g, Fat 10.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 51.9 mg, Sugar 5.1 g
ASIAN-INSPIRED SPINACH SALAD
A spinach salad that makes everyone love spinach!
Provided by BLONDIEGIRLL69
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
- Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g
PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH
From the blog "Sprouts in the Hood" and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
- In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
- Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
- Dress with some lemon juice and olive oil.
- Garnish with a dollop of yogurt and pine nuts.
Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 4.9, Cholesterol 15.3, Sodium 499.9, Carbohydrate 89.1, Fiber 12.3, Sugar 6.7, Protein 16.9
PERSIAN SPINACH SALAD
Make and share this Persian Spinach Salad recipe from Food.com.
Provided by Stacia_
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
- Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
- In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.
Nutrition Facts : Calories 261.3, Fat 23.1, SaturatedFat 8.3, Cholesterol 30.9, Sodium 120.8, Carbohydrate 10.5, Fiber 3.3, Sugar 4.4, Protein 6.7
PERSIAN SPINACH, POTATOES AND PEAS
Provided by Marian Burros
Categories dinner, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
- Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
- Mince garlic, and add to onion as it cooks.
- Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
- Stir peas into onion mixture and cook 2 or 3 minutes.
- When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
- When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 4 grams, Carbohydrate 84 grams, Fat 6 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 23 grams
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