Persian Style Carrot Salad Recipes

SALAD OLIVIEH RECIPE

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.
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PERSIAN STYLE CARROT SALAD

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

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.)

MOROCCAN CARROT SALAD

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.