How to Make Iranian Herbed Pomegranate Salsa Asian Cooking Recipe Cuisine

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Iran Herbed Pomegranate Salsa


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 1/2 sprigs fresh mint, chopped

  1 1/2 bunches fresh cilantro, chopped

  1 1/2 bunches Italian flat leaf parsley, chopped

  1 small red onion, chopped

  1 pomegranate, skin and light-colored membrane removed

  6 tablespoons fresh lime juice

  2 teaspoons grated lime zest

  1 jalapeno pepper, chopped

  1 serrano pepper, chopped

  1 small tomato, diced

  2 tablespoons olive oil

  salt to taste

  ground white pepper to taste


Directions:

 1. In a medium bowl, toss together mint, cilantro, Italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. Season with salt and white pepper. 

 2. Cover, and chill in the refrigerator at least 2 hours before serving.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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