The post Royal Persian Salad w. Saffron Tahini Dressing appeared first on Christopher James Clark.
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Recipe Intro
This salad features some tastes of Persia, including pistachio and barberries. It also has a delicious creamy dressing made from Saffron and tahini. Saffron is of course one of the most expensive foods, but it’s worth the cost once in a while because it gives you such a beautiful color and taste. A little bit goes a long way too. I haven’t seen anyone else using saffron this way, so enjoy this saffron tahini dressing.
Royal Persian Salad w. Saffron Tahini Dressing
- 2 large handfuls baby arugula
- 2 small carrots, peeled and grated
- 2.5 small cucumbers, peeled and grated
- 2 spring onions, finely chopped
- 4 radishes, sliced thin
- 2 tablespoons fresh dill, chopped
- 1/4 cup slivered pistachios, pan roasted
- 3 tablespoons barberries
Saffron Tahini Dressing
- Pinch of saffron
- 1/4 cup tahini
- 1/3 cup water
- 1 lime, juiced
- 3 tablespoons olive oil
- Salt and pepper
The process…
To make the dressing, boil the water and add the saffron threads. Let rest for about 10 minutes. Put the water, along with the saffron threads, into a small food processor or blender. Add the remaining ingredients and blend well.
Grate the carrots on the small holes of the box grater. Grate the cucumbers on the big holes. Toss all the salad ingredients, reserving some pistachios and barberries to sprinkle on top. Drizzle with the salad dressing and serve
SERVES 2
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The post Royal Persian Salad w. Saffron Tahini Dressing appeared first on Christopher James Clark.
