MASHT-O KHIYAAR (PERSIAN CUCUMBER SALAD WITH SULTANAS AND WALNUTS)
This is a Persian recipe and my favorite cucumber salad. Cucumbers are combined with toasted walnuts and sultanas and a light dressing of yogurt, fresh dill, and fresh mint. For best results refrigerate salad for about 1 hour.
Provided by Afiyet_olson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
- Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
- Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 9.3 g, Fat 2.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 41.7 mg, Sugar 5.8 g
CUCUMBER-WALNUT SALAD
This cool and crunchy cucumber salad is loaded with walnuts, onions, herbs and vinegar, making it the perfect accompaniment for almost any main course.
Provided by Amy Stevenson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.
CUCUMBER AND WALNUT SOUP
Provided by Michael Symon : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut cucumbers into small dice and set aside in a large bowl. Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly.
- Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled.
HERB AND RADISH SALAD WITH FETA AND WALNUTS
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
Provided by Samin Nosrat
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams
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- Toast the walnuts by heating a large nonstick skillet over medium-high heat. Add the walnuts to the pan and stir frequently until they become fragrant and begin to lightly brown, 2 to 3 minutes. Remove from pan to cutting board. *Be careful, they are hot!
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