I accidentally made the most addictive Persian Vegetable Sabzi
A vibrant Indian-inspired vegetable and halloumi salad with Persian flavors, this colorful dish combines potatoes, carrots, peas, edamame, Belgian radishes, endives, and golden halloumi with a fresh basil-mint dressing. Toasted sesame seeds, cumin, and garlic add warmth and depth, creating a flavorful balance of fresh vegetables, herbs, and aromatic spices. Inspired by the different meanings of sabzi in Indian and Persian cuisine, this recipe is a delicious blend of two culinary traditions.
Instructions
Ingredients:
- 2 medium to small size potatoes chopped
- 2 carrots peeled and chopped
- 8oz halloumi
- 2 shallots chopped
- 1.5 C green peas
- 1 C edamame
- 3-4 Belgium radishes thinly sliced into discs
- 1 C of endives chopped
Dressing Ingredients:
- 1 C basil leaves
- 1 C mint leaves
- 2 Tbsp sesame seeds toasted
- 1 tsp cumin toasted
- 2 large garlic pods toasted
- 1/4 C olive oil
- 1/4 C water
- Salt to taste
Directions
- Dry roast cumin and sesame separately. Cumin for 1 min and sesame for 2-3 mins continuously tossing.
- Add the garlic and roast for 2 mins or until slightly charred.
- Blend all the Ingredients
- Boil potatoes and carrots until soft (not mushy just tender). Drain and Let them cool.
- Add the green peas with a cup of water and microwave for 1.5 mins and drain.
- Do the same with the edamame and drain.
- To the same pan, add 1 tbsp EVOO and roast the shallots with a touch of salt until browned. Takes about 3-4 mins max.
- Take the shallots aside and In the same pan, add the cubed halloumi and let them brown 1 min on each side and take aside.
- Assemble starting with peas, edamame, radishes, endives, potatoes, carrots, roasted shallots. Add the dressing along with a touch of salt, mix everything and serve on a plate.
- Dress with basil and more EVOO.
- Enjoy
- #indianfood #persianfood #vegetarianrecipes #vegetarianbowl #halloumi