As Zemfira and Tarlan Ahmadov from Baku, Azerbaijan, showed Lindsay Sterling in Portland, Maine.
Cooking Time: 5 minutes
Note: The bright colors, raw flavors, and crispy textures of this fresh vegetable platter provided a beautiful contrast to the complex and slow-cooked flavors on the table. This is an easy addition to any meal really -- and so healthy! I loved watching Zemfira's nine-year-old munching happily on whole cilantro stems. Raw green onions are spicy/hot but fun.
Perfect with: any meal but particularly fitting with Azerbaijani lamb soup, beef with chestnuts, yellow rice, and pickled vegetables.
- 1 cucumber, or many smaller Persian cukes
- 1 bunch radishes
- handful cilantro
- 1 bunch green onions
- 2-3 medium tomatoes or 1 pint cherry tomatoes
Slice cucumbers the long way into quarters so you have spears. Wash and trim radishes and green onions of all roots, leaving the rest whole. Wash bunch of cilantro. Cut tomatoes into generous bite size pieces. Arrange this assortment of vegetables on a platter and serve family style on the table along with any other dishes. Guests much on fresh vegetables to cleans the palate of other richer components of the meal.
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