Serving the Guest: A Sufi Cookbook
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When the kernel fills the shell
of the walnut, the pistachio, the almond,
their husk is diminished.
As the kernel of knowledge increases, its skin diminishes,
as the lover is consumed by the beloved.
of the walnut, the pistachio, the almond,
their husk is diminished.
As the kernel of knowledge increases, its skin diminishes,
as the lover is consumed by the beloved.
Salad-e Karafs-o Gerdu
Iranian Celery & Walnut Salad
Iranian Celery & Walnut Salad
Total time: 2-¼ hours
Preparation: 15 minutes
Marinate and chill: 2 hours
Marinate and chill: 2 hours
1-½ cups vinegar
1-½ tsp. salt
1 tsp. pepper
½ tsp. dry mustard
¾ cup olive oil
6 cups chopped celery
3 cups chopped walnuts
½ cup fresh chopped dill
1-½ tsp. salt
1 tsp. pepper
½ tsp. dry mustard
¾ cup olive oil
6 cups chopped celery
3 cups chopped walnuts
½ cup fresh chopped dill
In a non-reactive bowl, combine the vinegar, salt, pepper, mustard and olive oil, and pour over the celery. Leave to marinate for an hour or more at room temperature.
Stir in the walnuts and dill and refrigerate for an hour before serving.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.