Creamy avocadoes, crisp cucumbers, and juicy tomatoes: this salad celebrates a California summer in all its glory. Adapted from an old Sunset magazine, use the best quality avocados and tomatoes you can get your hands on here. Freshness makes all the difference.
4 Persian cucumbers, sliced 1⁄4 inch thick
1 or 2 medium tomatoes, cut into slices
1 pint cherry tomatoes, halved
2 avocados, halved and sliced
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 teaspoons toasted sesame seeds
1. Arrange medium tomato slices and cucumbers on a serving platter, followed by cherry tomatoes and avocado slices.
2. Whisk together olive oil, soy sauce, and apple cider vinegar and drizzle over salad.
If you grew up in an Iranian household, chances are that kabab maitabei is comfort food. It’s an easy weeknight dish: kabab without the grill, kabab without the 24-hour marinade. Soaked in its tomatoey juices and served with rice and a platter of fresh herbs, it’s supremely satisfying.
This dish is a riff on that comfort food. Think of this as kabab maitabei, reinvented. Sumac, grape molasses, onions, and garlic flavor the lamb, and fried potatoes soak up the juices. Basically I’m trying to sneak some iteration of French fries into everything.
1. In a mixing bowl, combine the lamb, onion, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, sumac, red pepper, and grape molasses. Knead lightly, using your hands, to mix thoroughly.
2. Coat 1 tablespoon oil on a heavy 10-inch skillet. Shape the lamb mixture into a large meatball and place it in the center of the skillet. Press down with a spatula so the meat covers the entire skillet. Raise the meat around the edges of the skillet by 1 inch to form a well.
3. Cook over medium heat for 15 minutes. Cut the meat into four wedges. Arrange the tomato slices on top, sprinkle lightly with salt and pepper, and drizzle 1 tablespoon oil on top. Cover and cook over low heat for 15 minutes longer.
4. In the meantime, heat 3 tablespoons oil in a large skillet over medium heat and saute the potatoes on both sides until golden brown and cooked through.
5. To serve, arrange the potatoes on a platter. Arrange the kabab on top, drizzling the pan juices over. Serve with sabzi khordan.
This showstopping summer salad hits all the right notes: salty anchovies, acidic tomatoes, sweet red peppers, and tannic, meaty olives.
You can make this dish ahead of time: the flavors only get better as the vegetables marinate in their own juices.
4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
2 garlic cloves, sliced
1 cup basil leaves, divided
2 tablespoons plus 1/4 cup olive oil
1 pint cherry tomatoes, halved
1/4 cup pitted black or green olives
1. Preheat oven to 375F degrees. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup of the basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, about 40 minutes. Let cool.
2. Meanwhile, blend remaining 3/4 cup basil and remaining 1/4 cup oil in a blender until smooth; season basil oil with salt and pepper.
3. Arrange bell peppers on a platter. Top with tomatoes and olives, then drizzle with basil oil and season with salt and pepper.
Yogurt-based dips and side dishes factor in heavily in Iranian cuisine and none is more ubiquitous than mast-o khiar, or cucumber and mint yogurt dip. But mast-o musir (yogurt with dried shallots) is just as delicious and honestly? Nothing beats this as a potato chip dip.
1/2 cup dried Iranian shallots (musir)
2 cups yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place dried shallots in a medium bowl and cover with hot water. Let soak until softened, at least 2 hours. Drain, rinse, and pat dry. Chop the shallots finely.
2. Combine the shallots with yogurt, salt, and pepper. Chill in refrigerator for at least 2 hours before serving. Serve as an appetizer with potato chips, pita chips, or lavash bread, or serve as a side dish alongside your entree.
Okay, so these aren’t really nachos. They’re more like vegetable chips plus chili-sake-tomato-avocado guacamole plus roast chicken plus a generous drizzle of hoisin. I can’t tell you if the leftovers keep well because we ate the whole thing in one sitting.
The first time I made these, I used roast duck, but leftover roast chicken is easier to come by and works just as brilliantly.
2 ripe but firm avocados, peeled, pitted, and diced
1/2 cup diced onion
1 tomato, diced
3 green onions, thinly sliced, divided
2 teaspoons minced ginger
1 tablespoon cilantro, chopped
3 teaspoons sake
2 tablespoons lime juice
1 teaspoon vegetable oil
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1 1/2 cups thinly sliced roast chicken
2 teaspoons hoisin sauce
2 bags Terra chips or similar vegetable chips
1. Mix the avocados, onion, tomato, half of the green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce, and salt in a medium bowl, without mashing the avocado. Cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.
2. Arrange the vegetable chips on a large platter. Dot spoonfuls of the avocado mixture across the chips evenly. Evenly scatter the roast chicken onto the chips next. Drizzle with hoisin sauce and garnish with the remaining green onion slices. Serve immediately.