Azerbaijani-style Herb Salad (Yarpaq Salati)

Ingredients

In this Azerbaijani adaptation of Namul, we replace the traditional Korean ingredients with Azerbaijani herbs and spices. The original dish typically uses Korean herbs like spinach, bean sprouts, and sesame oil, while our version incorporates Azerbaijani herbs such as cilantro, dill, and mint. The dressing is also modified to include Azerbaijani flavors, with the addition of pomegranate molasses and sumac for a tangy twist. We alse have the original recipe for Namul, so you can check it out.

• 2 cups (60g) fresh cilantro leaves 2 cups (60g) fresh cilantro leaves
• 2 cups (60g) fresh dill leaves 2 cups (60g) fresh dill leaves
• 2 cups (60g) fresh mint leaves 2 cups (60g) fresh mint leaves
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tablespoon pomegranate molasses 1 tablespoon pomegranate molasses
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon sumac 1 teaspoon sumac
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the cilantro, dill, mint, cherry tomatoes, cucumber, and red onion.
2. 2.
   In a separate small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, sumac, and salt.
3. 3.
   Pour the dressing over the herb and vegetable mixture and toss gently to combine.
4. 4.
   Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. 5.
   Serve the Azerbaijani-style Herb Salad chilled or at room temperature.

Treat your ingredients with care...

• Cilantro — Rinse the cilantro thoroughly and pat it dry before using to remove any dirt or grit.
• Dill — Trim the tough stems from the dill and use only the tender leaves for the salad.
• Mint — Pick the mint leaves from the stems and discard the stems before adding them to the salad.
• Cherry tomatoes — If you prefer, you can use regular tomatoes instead of cherry tomatoes. Simply dice them into bite-sized pieces.
• Pomegranate molasses — If you can't find pomegranate molasses, you can make a substitute by reducing pomegranate juice with a little sugar and lemon juice until it thickens.

Tips & Tricks

• For a more substantial meal, you can add cooked chickpeas or grilled chicken to the salad.
• Adjust the amount of sumac and pomegranate molasses according to your taste preferences. Add more for a tangier flavor or reduce for a milder taste.
• Serve the salad with warm Azerbaijani bread for a complete meal.

Serving advice

Serve the Azerbaijani-style Herb Salad as a refreshing side dish alongside grilled meats or as a light lunch with some crusty bread.

Presentation advice

Garnish the salad with a sprinkle of sumac and a few extra herb leaves to make it visually appealing. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the herbs and vegetables.