Thanks to one of our local grocery stores now carrying fresh pomegranate seeds already removed from the fruit, this Persian salad can be prepared almost as quickly as you can read the recipe.
If you only have access to whole pomegranates, plan on significantly more time and use two pomegranates. The easiest way to extract the seeds is to score the skins of the fruit and break them open under water. A large bowl or extra clean sink works well for this. The seeds will sink to the bottom and pulp floats to the top, making it easy to remove.
Give this refreshing salad a try served with Joojeh Kebab.
Time: 15 minutes
Serves: 4
Ingredients:
1 English cucumber – peeled, seeded and chopped 1 small white onion – finely chopped 1 cup pomegranate seeds 1 tablespoon fresh lemon juice 1 teaspoon dried crushed mint ¼ teaspoon kosher salt ⅛ teaspoon fresh ground black pepperPreparation:
Prepare the cucumber by peeling then slicing lengthwise into quarters. Cut along and discard the heavily seeded portion. The cucumber and onion should be chopped to the same size as the pomegranate seeds.
Mix all ingredients in a bowl and let stand a few minutes or up to an hour before serving.