Naan-o Panir-o Sabzi - Cheese & Herbs

Ingredients:

Bread - Sangak, Lavash or Barbari
Goats Cheese or Feta Cheese
Fresh herbs including radished, scallions, cilantro, mint, corainder, tarragon, and basil

Directions:

This is the simplest side-dish and is most always present on a persian dinner table. Simply present all the ingredients before the meal and leave it to be enjoyed during the meal.

Fresh herbs serve to refresh the palate during and after the meal as well. Add fresh walnuts for more flavor - this will be called Nan-o Panir-o Gerdu.

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Salad-e OlivieR - chicken salad

Ingredients: (4 servings)

chicken, 400 grams
potatoes, 500 grams
medium onions, 2
M edium eggs, 3
peas, 1/2 cup
medium carrot, one
dill pickles, 100 grams (should not be sweet)
fresh lime juice, 2 teaspoons
mayonnaise
cooking oil
salt and pepper

Directions:

Pronounced as "Salad-e Olivieh" among Persians, this salad is an all time favorite. To make it, peel and thinly slice onions. Fry in oil until slightly golden. Add chicken and fry until colour changes. Wash and peel carrot. Chop into small pieces. Add to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove bones and cut into small pieces.

Wash potatoes well. Add hot water and cook over medium heat for about 20 minutes, then mash them well using the back of a fork. Cook peas over medium heat for about 5 minutes. Finely chop dill pickles. Boil eggs until hard. Remove shells and crush well using the back of a fork.

Add potatoes, peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken (with a bit of juice) and mix well. Salad-e Olivieh should be served cold.

Optional: pour the mix in a dish and flatten the surface with the back of a spoon. Place some mayonaise on top and spread over the surface with a knife. Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh. Salad-e Olivieh is believed to have foreign origin but has been modified in Iran.

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Salad-e Shirazi - tomato & cucumber salad

Ingredients: (4 servings)

medium tomatoes, 4
small cucumbers, 2
medium onion, one
fresh lime juice, 3-4 spoonfuls
virgin olive oil, 2-3 spoonfuls
fresh mint, 200 grams (optional)
salt and pepper

Directions:

Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper. Mix well and serve.

Salad-e Adas - Lentil Salad

Ingredients: (4 servings)

1 cup of lentils, cleand and washed
1 cup chopped scallions
2 cloves of garlic
cooking oil, 3 tablespoons
Angelica powder (Gol Par), 1 tablespoon
1/2 cup of Orange juice or vinegar
salt and pepper

Directions:

Bring the lentils and 6 cups of water and some salt to a boil in a pot. Cover and cook over medium heat for 90 minutes or so. Stir and add water as needed.

In a skillet, fry the garlic and onion until golden brown. Add this to the lentils and season to taste. Let this simmer over medium heat for another 45 miutes.

Add Angelica powder, seasoning, and vinegar to taste. You can serve this dish hot or old with lavash bread.

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Salad-e Serkeh Khiar - Mint & Cucumber Salad

Ingredients: (4 servings)

Small Seedless Cucumber, 2
Onion finely chopped, 1
Chopped fresh Minth, 1 tablespoon
Vinegar, 2 tablespoons
Salt and Pepper

Directions:

Peel the cucumbers and chop them into small cubes. Combine all the ingredientsin a bowl and mix. Season the salad to taste. This super salad is healthy and very refreshing in the summer time. Serve it at the family barbeque, on a picnic or simply at home with dinner.

Laboo Salad - Red Beet Salad

Ingredients: (2 Servings)

1 or 2 washed beetroots
Drained yogurt or labaneh (feta) cheese

Directions:

Place 1 or 2 washed but unpeeled beetroots in the oven or a steamer. Cook until tender. Peel and slice and serve cold with drained yogurt, or Labaneh (Feta) cheese.

VARIATION: dice and season with olive oil + lemon juice; add some onions and parsley. You can also serve beetroots in a potato salad or as an addition to a mixed salad plate with lettuce, fresh herbs and other greens..

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Salad-e Khiar o Anar - Pomegranate & Cucumber Salad

Ingredients: (4 servings)

1/2 cup chopped scallions
1/2 cup fresh mint
1/2 teaspoon angelica powder (gol Par)
Small Seedless Cucumber, 2
pomegranate seeds, 2 whole pomegranates
fresh lime, skinned and peeled
Salt and Pepper

Directions:

Mix all the ingredients in a bowl. Season with lime, salt and pepper to taste. Another refreshing salad, this delightful dish will add color and and taste to any menu.

Serve it in the summer with some cool lemonade or ice tea in the afternoon as a snack.

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