Carrot and pistachio salad from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clog on September 11, 2022

    Very easy to put together. Great taste.

  • michalow on September 05, 2021

    Echoing other reviews...this is a lovely, bright, well balanced carrot salad. I used walnuts instead of pistachios and, following TrishaCP's lead, included some cilantro.

  • jenburkholder on August 18, 2020

    This is an excellent winter salad that we have made several times. Goes well with anything that could use a tart and crisp side.

  • TrishaCP on April 13, 2020

    I am craving the taste of fresh veggies while #stayathome, and this salad really worked for me. The mint (from the garden) brightened up the carrots, as did garden cilantro (instead of parsley, although I would have made that substitution anyway). The pomegranate molasses was just right, not too sweet.

  • Yildiz100 on November 13, 2017

    Very nice. A bit like a french carrot salad but prettier and with a nice fruitiness from the pomegranate molasses. Added pomegranate seeds-they were nice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.