Dalaar is a Persian herbal paste traditionally used to season fruit and veg such as oranges, cucumbers and greengages. It can also be used to season salads or added to marinades
| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| عدد الأفراد | 20g |
| مطبخ | Middle Eastern |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDF1
Wash the herbs thoroughly to remove any dirt, then pat dry and remove the stems.
2
Using a mortar and pestle, pound the parsley, coriander and mint together with the salt until a coarse paste forms. Alternatively, you can use a food processor to pulse the herbs and salt until well combined.
3
Transfer the paste into an airtight jar, pressing it down to remove air pockets, then refrigerate.
4
Slice the orange, cucumbers and apple. Serve the fruit along with the dalaar.
5
Store the dalaar in the fridge for up to one week, or freeze in smaller portions for future use.
