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+ servings

Salad Anar-o Khiar

Omid Roustaei, The Caspian Chef
Pomegranate, and cucumber salad
5 from 10 votes
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine Iranian, Persian
Servings 4


  • 4-6 Persian cucumbers, or 1 English cucumber, sliced
  • 1 cup pomegranate seeds, from 1-2 pomegranates
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1/2 cup feta cheese, crumbled


  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar, or lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, ground
  • 1/4 teaspoon Golpar, Persian hogweed, ground


  • Combine all the ingredients with the exception of the feta cheese and the dressing in a serving bowl.
  • Combine all the ingredients for the dressing in a small mixing bowl and blend using a whisk.
  • Drizzle the dressing over the salad right before serving.
  • Place the crumbled feta cheese on top and serve.


Keyword cucumber, feta, pomegranate, salad
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