How to Make Iranian Jarjeer (Arugula) Salad Asian Cooking Recipe Cuisine

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Iran Jarjeer (Arugula) Salad


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 bunch arugula

  2 onions, thinly sliced

  1 cup chopped mushrooms

  1 tomato, diced (optional)

  1 teaspoon extra virgin olive oil

  1/2 lemon, juiced

  2 teaspoons sumac (see Note)

  Salt to taste


Directions:

 1. Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato.

 2. Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad.



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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