Author Notes
This pungent salad is great on its own or as a sandwich fixing. Use a carrot peeler to peel the carrots into long, graceful ribbons or a mandoline slicer to cut them into matchsticks. To peel the carrots easily, lay them on a cutting board, hold onto the stem end, and rotate as you peel away each section. Marinate the salad for a few hours before serving to let the nutty toasted sesame oil infuse the carrots. (This recipe is from The New Persian Kitchen by Louisa Shafia). —Louisa Shafia
Ingredients
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1/2 cup
sesame seeds
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1
garlic clove, minced
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2 tablespoons
white vinegar
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2 tablespoons
rice vinegar
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1 tablespoon
honey
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1 tablespoon
toasted sesame oil
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1 teaspoon
red pepper flakes
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Sea Salt
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1 1/2 pounds
carrots, cut lengthwise into thin ribbons
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1 cup
tightly packed fresh cilantro
Directions
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Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alter- nate between shaking the pan and stirring the seeds. When the seeds start to pop, after a couple of minutes, transfer them to a plate and let cool to room temperature.
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In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt and serve.
My cookbook The New Persian Kitchen is a winner of Food52's Piglet award. I love cooking Iranian rice and hearing people crunch on the crispy tahdig from the bottom of the pot. I'm passionate about sharing the ingredients and techniques for making Persian food in my writing, cooking classes, and online store, Feast By Louisa where you can find my Persian Spice Set, Tahdig Kit, and other goodies.
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