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Gojeh sabz ba namak
گوجه سبز با نمک · Sour green plums with salt, the first taste of Iranian spring
In late March and April, just after Nowruz, the fruit stalls of Tehran and every small town fill with hard, bright green plums, and children walk home from school with paper bags of them and a twist of salt. The unripe plums are crunchy and mouth-puckeringly sour; a dip in salt, sometimes mixed with dried mint or chilli, makes them addictive. There is nothing to cook, only good fruit to choose. A common mistake is buying plums that have already softened and turned yellow; they lose the crunch that makes this snack. Chef's tip: chill the plums for an hour and wash them in cold water just before serving so they snap when you bite.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/3 doneStep 1: Rinse the 1 ⅛ lb unripe green plums (gojeh sabz) in very cold water, rub them dry and pull off any stalks. They should feel hard; set aside any that give when pressed.
3 minStep 2: Mix the 2 tsp flaky or fine sea salt with the 1 tsp dried mint and ½ tsp chilli flakes, if using, in a small dish.
1 minStep 3: Serve the plums in a bowl with the salt alongside. Bite a plum, then dip the cut side into the salt before each bite.
1 min
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 1 g
- Carbs
- 12 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gojeh sabz ba namak take?
- About 5 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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