Persian rose & quinoa salad w/ preserved lemons may not be a typically traditional Persian salad but has been inspired by the wonderfully aromatic flavors of Persian cuisine. The use of the Persian spice mix advieh adds a beautifully floral and aromatic depth to the salad and the garnish of dried roses softens the whole dish making it subtly floral and delicate. For the omnivores, please scroll to the bottom of the page to find an advieh spiced lamb cutlet option.

Serves 4

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Quinoa

  • 1 cup of dried quinoa (you can use white, red or a mix)
  • 2 cups of water
  • 2 cloves of garlic, finely chopped
  • Pinch of Sea salt

In a medium sized pot bring 2 cups of water to the boil and add a generous pinch of sea salt, the garlic and the quinoa. Reduce the heat to a simmer and cook for approximately 15-20 minutes or until tender and cooked. Drain well and set aside to cool.

Roast Pumpkin

  • 3 cups of pumpkin, cubed
  • 2 teaspoons of advieh* persian spice mix
  • 3 tblsp. olive oil
  • Pinch of sea salt
  • Pinch of ground black pepper

In a pan, add the olive oil, heat slightly and add the cubed pumpkin, season with a pinch each of sea salt, pepper and the advieh spice mix. Cook for approximately 20 – 25 minutes or until the pumpkin is golden and tender. Set aside to slightly cool.

Persian Salad

  • 2 cups of baby spinach, loosely packed and washed
  • 1/2 a red onion, finely sliced
  • 2 small whole preserved lemons, halved and sliced
  • ½ a bunch of fresh parsley, roughly chopped
  • 2 tbsps. of fresh mint, finely chopped
  • 120 grams goats milk feta cheese, cubed

In a large bowl toss the quinoa and pumpkin together and season with cracked pepper and a drizzle of olive oil. Then add all of the other salad ingredients listed above and gently toss together. To finish the salad, sprinkle with a few dried whole roses, pomegranate seeds and roughly chopped toasted almonds.

*Advieh is a traditional Persian spice blend which varies slightly from region to region but basically it is a lovely aromatic blend of: cinnamon, dried rose petals, nutmeg, cardamon and cumin. The rose petals add a delicate floral flavor. It is very versatile and can be used on roast legumes and chicken or lamb. (see below for a lamb option).

Persian Rose & Quinoa Salad w/ preserved Lemons
Persian Rose & Quinoa Salad w/ preserved Lemons

For the omnivores...

Advieh Lamb Cutlets (serves 1)

  • 2 lamb cutlets
  • 2 teaspoons of advieh* persian spice mix
  • 2 tblsp. olive oil
  • Sea salt
  • Pepper

In a small bowl mix the advieh and olive oil together, now thoroughly coat your lamb cutlets in the marinade. Leave to marinate for approximately 30 minutes. After the meat has marinated, heat a drizzle of olive oil in a pan, once hot add the lamb and season well with sea salt and pepper. Cook for approximately 3 minutes each side or until they are tender but still slightly pink inside. Serve just to the side of your persian salad.

Persian Rose & Quinoa Salad w/ preserved Lemons

Bon appétit x