Prep 15 mins
Cook 10 mins
A spicy Persian salad that is served warm with a sprinkling of herbs. You can use chickpeas, or a variety of other beans in this dish.
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon toasted cumin seed
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1⁄2 inch fresh ginger, grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
- 1 large tomatoes, diced
- 2 cups canned chick-peas, rinsed and drained (may substitute black beans, kidney beans, or white beans)
- 1⁄2 cup chopped fresh cilantro
- Heat oil in pan and add cumin seed, cook just till fragrant.
- Add the onion and garlic and cook until onion is tender.
- Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
- Serve salad hot, garnished with chopped cilantro.
Just a note first, Kurdish and Persian are different ethnicities... This is good with the canned chickpeas I used, sea salt, to taste, freshly ground black pepper, to taste, less cayenne pepper per preference here, freshly squeezed lemon juice and a little powdered white loomi as I had no limes on hand, plus the rest of the ingredients. Made for Visiting Iran(Persia) in June 2012!
Really good, easy and tasty. We had this with some roasted chicken as a side dish and it was enjoyed by all. I subbed parsley for the coriander and used a wee bit less oil.
This one will be a regular in my kitchen. I substituted chick peas for three varieties of dried beans. Very quick and easy to prepare.