Saturday, 20 September 2014

Persian Cress and Pomegranate Salad

Hello My Persian Feast Lovers!

It's been a long while since our last blog post.  We've been busy with two classes organised by Wellington Foodies at Crave Cooking School.  We've thoroughly enjoyed bringing you mezze classes and we have loads of fun stuffing vine leaves and sipping tea! If you have attended one of our classes, a big thank you for coming along.  It was our pleasure meeting you and sharing with you our love of cooking.  If you are keen to attend our next class, keep an eye on Wellington and Auckland Foodies pages!


At our second class, we had tea brewed with real rose petals with rose shortbread after eating what we cooked ... what a feast that was!




Not very long ago, I took a photo of New Zealand grown pomegranates and now the American ones are on the market.  Pomegranates are in season in autumn in the States and we get container loads of it here from now until January.  It is a delicious fruit and goes well with meat and in salads. 
  


What is in season right now and is growing in abundance in our backyard is Persian cress (Persian Broadleaf); a peppery and aromatic herb similar to rocket and watercress.  Traditionally, we always ate it fresh as a side dish mixed with other fresh herbs.  A few months ago, I came across an article by The Independant about this lovely herb and how British diners are eating more exotic leaves these days.  It has not yet hit store shelves here in New Zealand and I thought I better get a head start and make a light salad for a Persian feast.  



Ingredients:

1 Baby Cos Lettuce roughly chopped
1 Cup Persian Cress Leaves
1/4 Pomegranate, seeded
1 Lebanese Cucumber, sliced
1/4 Cup Whole Pistachios, slightly roasted
1/4 Cup Sugar

Dressing: 

1 Tablespoon Pomegranate Molasses
5 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper 


  1. Place sugar in a small saucepan and heat it until completely melted golden.
  2. Add pistachios to melted sugar, stir to coat the pistachios with sugar. 
  3. Pour the pistachios on a baking sheet to cool.
  4. Place the dressing ingredients in a jar, put the lid on the jar and shake well.
  5. In a large platter, assemble the salad greens, top with pomegranate seeds and pistachios.
  6. Pour the dressing over the salad before serving.