Side Pannel
Iranian Relish
Ingredients List
- Stephen Ceideburg
- 1 c Diced carrots
- 1/4 c Shredded and diced @cabbage
- 1/2 c Diced Japanese eggplant
- 2 c Peeled and diced cucumber
- 1 c Diced onions
- 1/4 c Diced garlic
- 1 c Diced red or green bell
- -pepper
- 1 c Diced celery
- 1 c Mixed fresh herbs, minced *
- 2 tb Salt
- 4 To 6 cups red wine vinegar
Directions
* parsley, mint, tarragon, basil, chives
My friend Giti Hormozyari served me this refreshing mixture with a slice of
bread and a glass of iced tea on a hot, July day. I was exhausted, ready to
faint from the heat and this revived me completely. Traditionally, it is
served with meats but it is wonderful straight out of jar with bread. The
large quantity of mixed herbs sets it apart from a usual relish.
Mix the vegetables, herbs and salt together, cover with the vinegar.
Refrigerate at least 25 days before using. If you omit eggplant, the relish
will ready in 3 or 4 days.
Makes 6 to 7 cups.
PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 116 mg sodium, 0 g fiber.
My friend Giti Hormozyari served me this refreshing mixture with a slice of
bread and a glass of iced tea on a hot, July day. I was exhausted, ready to
faint from the heat and this revived me completely. Traditionally, it is
served with meats but it is wonderful straight out of jar with bread. The
large quantity of mixed herbs sets it apart from a usual relish.
Mix the vegetables, herbs and salt together, cover with the vinegar.
Refrigerate at least 25 days before using. If you omit eggplant, the relish
will ready in 3 or 4 days.
Makes 6 to 7 cups.
PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 116 mg sodium, 0 g fiber.
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