Zahter Salad: Thyme, Parsley, and Onions, in Pomegranate Molasses dressing

Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference.

A pungent, aromatic salad/condiment, which is an ideal accompaniment to grilled fish, meat and poultry. I love it also with steamed potatoes and cauliflower.

The dark, tart-fruity pomegranate molasses, preferably homemade, complements beautifully this unusual mixture of herbs.


Serves 6-8  


3½  ounces fresh wild thyme or savory sprigs, finely chopped
1 medium onion, finely chopped
4 scallions, white and most of green part, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 fresh chili (like peperoncini) finely chopped
4 tablespoons extra virgin olive
3 tablespoons pomegranate molasses, or more to taste
1 pinch Salt
Aleppo or Maras pepper flakes, to taste


Mix the finely chopped thyme, onion, scallions, parsley, and red pepper.

In a bowl, whisk the olive oil, salt, chili pepper, and pomegranate molasses.

Pour over the thyme mixture, toss well, taste and adjust the seasoning with more pepper flakes or salt, then serve.




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