I’ve been eating a lot of salad this summer, this is a good one to serve with some of the other dishes that I’ve posted this year. It is from Nightingales and Roses by Maryann Sinaiee. I have adapted it a bit, because we don’t get a lot of pomegranates on South Uist, but you can add these for an extra burst of colour and flavour.
- Half a long cucumber
- About the same weight in cherry tomatoes
- About the same weight in spring onions
- A couple of sprigs of fresh mint
- A good squeeze of lemon juice
- Olive oil
- Salt and pepper
- Peel the cucumber and dice
- Cut the tomatoes into 8 (half, half and half again)
- Chop the spring onions into small circles
- Chop the mint finely
- Mix the chopped ingredients.
- Just before serving, mix in the lemon juice, salt and pepper, and a drizzle of olive oil.
Some of you will know that I spent some time living in Teheran when I was a child. Zara used to work for our family as a housekeeper, and she used to cook wonderful Persian home-cooking for us. Our favourite was a dish called Loubia Pollow, made with rice, beans, tomatoes and lamb. We also used to eat the most delicious barbari bread and thick plain yoghurt sold in blue earthenware bowls.
I have sought to recreate the flavours of the food we ate there, and have never managed to get it quite right. Persian food is very complex and sophisticated, from ancient civilisations, combining the herbs and spices of east and west.
There are a few sites online where you can look up Persian recipes, but the flavours and end-results are unfamiliar to most. I have one recipe book, A Taste of Persia which is aimed at the US market, and has all the ingredients in cups. I’ve been working my way through the recipes and re-jigging them to suit local ingredients and UK directions.
- 1 cucumber, peeled and finely diced
- 1 500g tub of full-fat plain Greek Yoghurt
- A bunch of spring onions, finely chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh dill or fennel leaf, chopped
- 1/2 tsp dried oregano
- 1 tbsp fresh thyme, chopped
- 1 tsp dried tarragon
- 2 cloves of garlic, crushed
- 3 tbsp chopped walnuts
- 1 tsp salt
- 1 tsp ground black pepper
- Garnish of fresh mint, rose petals, dill leaf, chive flowers, chopped walnuts, chopped radishes etcetera
- Combine all the ingredients, mix well and adjust the seasoning.
- Refrigerate for at least 15 minutes, and up to four hours before serving. Take out of the fridge ten minutes before serving and garnish.