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
| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 20g |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download 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.
