Delal, also known as green salt, is a specialty condiment from the Caspian Sea region of Iran, specifically from the Gilan and Mazandaran provinces. Traditionally, locally foraged herbs are harvested, roughly chopped, and placed in a traditional stone bowl along with salt, and pulverized by a repetitive rolling and grinding action using a smooth rock.
The specific ingredients and their ratios vary widely according to regional and household preferences. Cilantro and mint tend to be the primary, most readily available herbs. In contrast, hard to come by regional herbs such as Chochagh (Eryngium caucasicumand) and Khalvash are used in smaller quantities.Continue reading “Delal – Caspian Sea herb salt”