Persian Style Carrot Salad Recipes
SALAD OLIVIEH RECIPE
How to make salad Olivieh (Chicken, potato and egg salad)
Provided by epersian food writer
Categories Salad
Time 50m
Number Of Ingredients 9
Steps:
- Cook the chicken with onions and salt and water on the gas, so that when cooked, the amount of remaining water is very low.
- After cooking thoroughly, cut the chicken, and cook the peas with some salt and water and separate the water from it.
- Read full text.
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
PERSIAN STYLE CARROT SALAD
Make and share this Persian Style Carrot Salad recipe from Food.com.
Provided by Artandkitchen
Categories Apple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Don't add salt, it would soak water!
- Refrigerate at least one hour.
- Serve and enjoy.
MOROCCAN-STYLE CARROT SALAD
Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!
Provided by The Mediterranean Dish
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
- Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
- If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)
Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg
MOROCCAN CARROT SALAD
Moroccan carrot salad is quick, easy and scrumptious. This salad made with tender steamed carrots and flavored with spices and herbs is as delicious as it looks.
Provided by Roxana Begum
Categories Salad
Number Of Ingredients 17
Steps:
- Slice carrots into uniform sized medallions or rounds. If the carrots are thicker, cut them into half before slicing.
- Place carrot slices in the top basket of a steamer and steam the vegetable for about 10 to 15 minutes until quite tender but still retaining shape. Make sure they don't over cook and fall apart.Tip: Alternatively, boil carrot slices in a large pot of salted water for 20 minutes and drain very well.
- While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt.
- Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds.
- Serve the salad warm or at room temperature.
Nutrition Facts : ServingSize 1 Cup, Calories 129 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 7 g
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- Peel the onion and wash it. Then slice it into silvered shape and let it dry. Pick a frying pan and add oil into it. Heat the pan and let the oil becomes hot. Fry the silvered onions and let the color changes to golden.
- When the onions have turned golden, add the lamb. Remember that the lamb should be sliced into cubic shapes in rather small sizes (not too small, because the meat shrinks a little bit after frying). Stir the cubed lamb and fry it till the color changes and it shrinks a little bit. Add some turmeric and a little bit of pepper if you like to the meat and stir fry it again. Now add a bit of water to the meat and let them cook properly. Why did not we add salt in this stage? Because it slows the cooking process.
- Let the lamb cook for an hour and then add the brewed saffron to it. wait another half an hour for the cooking process. You need to add the prunes to the pot right now. Remember that you should have soaked the prunes for half an hour before adding to the stew. Add the salt and sugar too.
- The time the stew is getting ready, pick the carrot and peel it. Slice it into silvered shape. Boil the silvered carrots in a boiling water for 15 minutes. Then fry saute the silvered carrots in a frying pan for some minutes. The carrots’ color should not change. At the end, sprinkle a teasp of sugar on the frying carrots and discard the pan from the flame.
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.
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- Place red wine vinegar, honey, and shallots in blender or food processor. With the blender or processor running, slowly add evoo. Add salt and pepper.
- In a large salad bowl, toss cucumbers, onions, and raisins together. Pour dressing over salad and serve. Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
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