Avocado Salad with Saffron Balsamic Iranian/Persian Recipe Simple- LateChef.com
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Iranian/Persian Recipe

Dinner

Serves 1
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Short Description

While I was browsing through Mrs. Montazemis cookbook looking for her version of Vol-au-vent I came across a recipe for Avocado that she had.  Since I am a lover of all things avocado it immediately caught my attention. Avocados found their way to Iran through import. There is only way I remember eating avocados as a child and liked them a lot since the first try.  I remember them being served in a very particular way. First the avocado was cut in half, the pit was removed and then some oil and vinegar was placed in the hole left behind by the pit. We then ate the avocado with a spoon. Now back to the inspiration for this post! The picture looked appetizing so I turned over to the page where the recipe was and read through it.  While I love shrimp the idea of just serving it according the recipe was too boring. Well let me clarify, I think that boiled shrimp is boring unless there is some good cocktail sauce to go with it. I felt that the recipe needed some oomph!! So I played with it until I was happy with the end result. Best of all I got to use one of my newer finds!


Cooking Procedure


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