This pungent salad is great as a sandwich fixing on the Sweet and Smoky Beet Burgers (page 79), or tucked into flatbread with the Potato Cakes with Tamarind Sauce (page 81). Use a carrot peeler to peel the carrots into long, graceful ribbons or a mandoline slicer to cut them into matchsticks. To peel the carrots easily, lay them on a cutting board, hold onto the stem end, and rotate as you peel away each section. Marinate the salad for a few hours before serving to let the nutty toasted sesame oil infuse the carrots.

serves 4

• 1/2 cup sesame seeds (white or black)
• 1 clove garlic, minced
• 2 tablespoons white vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 1 teaspoon red pepper flakes
• Sea salt
• 1 1/2 pounds carrots, cut lenthwise into thin ribbons
• 1 cup tightly packed fresh cilantro

1. Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alternate between shaking the pan and stirring the seeds. When the seeds start to pop, after a couple of minutes, transfer them to a plate and let cool to room temperature.
2. In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt and serve.

from The New Persian Kitchen by Louisa Shafia. Copyright © 2013 by Louisa Shafia.

Tags: Persian, low-carb, vegetarian, parve, can be vegan