Salads
Herb and Walnut Salad
Ingredients
- - 1 large bunch fresh parsley, roughly chopped
- - 1 large bunch fresh mint, roughly chopped
- - 4 spring onions, thinly sliced
- - 60 g (1/2 cup) walnuts, roughly chopped
- - 2 tbsp olive oil
- - 1 tbsp lemon juice
- - 1/2 tsp salt
- - 1/4 tsp black pepper
Method
- Combine the parsley, mint and spring onions in a mixing bowl.
- Add the chopped walnuts.
- Whisk together the olive oil, lemon juice, salt and pepper.
- Pour the dressing over the herbs and walnuts and toss gently to combine.
- Serve immediately alongside bread or a main dish.
Native Name: Sabzi va Gerdoo
Cultural Background: Fresh herbs — mint, coriander, parsley and spring onion among them — were eaten in generous handfuls
alongside bread and cheese rather than treated as a mere garnish, a practice with very old roots on the Iranian
Plateau where walnut trees also grew widely and their nuts were added for richness and crunch.
Tips:
– Chop the herbs by hand rather than in a food processor to keep the texture light rather than pasty.
– Lightly toast the walnuts first for extra flavour.
Variations:
– Add crumbled fresh cheese for a more substantial dish.
– Include a few fresh dill fronds for extra fragrance.
Storage: Best eaten immediately; does not keep well once dressed.
Reheating: Serve cold; no reheating required.
Nutrition: Per serving: approx. 140 kcal, 3 g protein, 6 g carbohydrate, 12 g fat, 2.5 g fibre.
FAQs:
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are essential to this dish's character; dried herbs will give a very different, less vibrant result.
Q: What is this traditionally eaten with?
A: It is traditionally scooped up with flatbread alongside cheese or a simple main dish.