IRAN
- 1 kg oranges, peeled, segmented, each segment cut in half
- 500 g onions, peeled, sliced into rings
- 16 black olives
- 8 tbsp lemon juice
- 8 tbsp orange juice
- 6 tbsp olive oil
- 1 tbsp cumin seeds
- 2 tsp black pepper
- 4 sprigs mint, chopped into thin strips + 8 leaves mint
Combine juices and olive oil in a large bowl, add mint strips and onion rings, leave to soak for 10 minutes. Add orange segments. Top with black pepper and cumin seeds. Refrigerate for at least 5 hours.
Serve dressed with black olives.
The recipe is featured in the Around the World in 80 Dishes series.