سالاد سیب ترش با خیار
Persian cucumbers have ruined it for me! When you grow up eating cucumbers in the way that Americans eat apples and oranges, you are in for a disappointment the first time you cross paths with an ordinary cucumber. Persian cucumbers are delicate, high on cucumber flavor, and low on the chalky/bitterness factor. Their skins are sweet and soft, though frequently peeled and sprinkled with salt and pepper, allowing the cucumber to be eaten as you would eat a banana.
When it comes to selecting cucumbers, I always choose this tender and flavorful variety if I can. When I don’t have access to the Persian variety, my go-to is the English cucumber. I feel quite cheated by the regular variety of cucumber as by the time I have peeled the tough and thick skin, I then have to deal with the big, pesky, watery seeds that deliver a good dose of bitterness.
Cucumber salads are very common in Iran, and of
This is a slightly different variety in that it uses apples instead of tomatoes and the dressing is a little more complex.
Salad-e seeb torsh ba kheeyar
- 1 cup cilantro, fresh
- 1/2 cup mint, fresh
- 1/2 cup basil, fresh
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 4 tablespoons olive oil
- 4 tablespoons lime juice, fresh
- 3 apples (Fuji, Pink lady, Honey Crisp), diced into 1/2 to 1 inch pieces
- 8 Persian cucumbers, diced into 1/2 to 1 inch pieces
- Wash and clean the herbs and lay on a towel to dry.
- Roughly chop the herbs and place all the ingredients for the herbs marinate in a food processor and process until you have a smooth paste. Set aside.
- In a large serving bowl combine the diced apples and cucumbers and toss with the dressing and serve.