Zereshk Polo
85 min · 692 kcal · Lunch & dinner · Persian
Persian
Afghan Salad
Salata — the fresh chopped tomato, cucumber and onion salad served alongside almost every Afghan meal, sharpened with lemon juice, green chilli and plenty of coriander.
Method
- Halve 1 tomato, scoop out the very wet seed pulp with a teaspoon so the salad does not go watery, then cut the flesh into neat 1 cm dice and tip into a mixing bowl.
- Cut 0.5 cucumber lengthways, run a teaspoon down the seed channel if the seeds are large, and dice the flesh to the same 1 cm size. Add to the bowl.
- Peel and finely dice 0.5 red onion. If the onion is fierce, rinse the dice in cold water for 1 minute and pat dry, then add to the bowl.
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140kcal
5gprotein
21gcarbs
6gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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