Ingredients with Measurements:
- 2 cups grated carrots
- 1 cup black kashk (dried yogurt)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped walnuts
- 1/4 cup pomegranate seeds
- 1/4 cup raisins
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the grated carrots, black kashk, parsley, mint, cilantro, walnuts, pomegranate seeds, and raisins.
2. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Black kashk can be substituted with Greek yogurt or labneh.
- Walnuts can be substituted with almonds or pecans.
- Pomegranate seeds can be substituted with dried cranberries or cherries.
- Raisins can be substituted with dried apricots or dates.
Variations:
- Add diced cucumber or bell pepper for extra crunch.
- Swap out the herbs for your favorites, such as basil or dill.
- Add a sprinkle of sumac or za'atar for extra Middle Eastern flavor.
Tips and tricks:
- Grate the carrots using the large holes of a box grater for a chunky texture.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Make the salad ahead of time and let it chill in the fridge for a few hours to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or pomegranate seeds.
Garnishes:
- Fresh herbs
- Pomegranate seeds
Pairings:
- Serve alongside grilled chicken or fish for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
- Couscous or quinoa salad
Troubleshooting advice:
- If the salad seems too dry, add a little more olive oil or lemon juice.
- If the salad seems too wet, drain off any excess liquid.
Food safety advice:
- Make sure to wash the carrots and herbs thoroughly before using.
- Store any leftovers in the fridge and discard after 3 days.
Food history:
- Kashk is a traditional Middle Eastern ingredient made by drying yogurt and then grinding it into a powder. It is commonly used in soups, stews, and dips.
Flavor profiles:
- This salad is a mix of sweet and savory flavors, with the sweetness coming from the carrots, raisins, and pomegranate seeds, and the savory flavors coming from the kashk, herbs, and lemon dressing.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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Region: Iranian