Zalatay Kuzala - Watercress, Radish and Pomegranate Salad

by Pary Baban, featured in Nandên

Published by Ryland Peters & Small

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Introduction

Newroz is the Kurdish New Year, celebrating the start of spring. Like Christmas Eve, we have Newroz Eve on 20th March when the sun goes down until the early hours of the morning. In the weeks and days before the celebration, wood will be collected ready for the Newroz fires. Every single home goes to the roof of the house (terrace) or the front of the house and lights a fire when the sun sets and the night begins. The fire has multiple meanings, but it represents the sign of victory and the resilience of the Kurdish people. All around the town/village every house will have a fire and it will look like fairy lights from a distance. The fire is a sign of light in the darkness; it is to celebrate victory for freedom.

During the picnic for Newroz, we put our food on the same xwan (table) and eat together. If there are any issues you have with anyone, friends or family, it is encouraged to make peace during this time. Kuzala salad is a good representation of Newroz as kuzala (watercress), punga (spearmint) and qazwan (wild pistachio), are all foraged items put together to make a fresh herb bowl, which is eaten alongside any dishes. Back home, you could walk down any stream from the mountain and watercress would be blooming all along the sides, that you could forage in large bunches. You can sit down with anyone during Newroz and make friends with them; we approach this celebration with openness.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Nandên

Image of Pary Baban's Watercress, Radish and Pomegranate Salad — Phot by Clare Winfield

Ingredients

Serves: 4

Metric U.S.

80 grams watercress (washed)
3 - 4 radishes (tops removed and thinly sliced)
1 long paprika pepper (cut into thin round slices)
1 lemon (halved - one half thinly sliced and the other used for juice in the dressing)
1 large pomegranate

DRESSING

2 tablespoons gazwan (or capers)
½ teaspoon English mustard
1 tablespoon honey
juice of ½ lemon
1 tablespoon olive oil
1 teaspoon chopped fresh dill
salt

1½ cups watercress (washed)
3 - 4 radishes (tops removed and thinly sliced)
1 long paprika pepper (cut into thin round slices)
1 lemon (halved - one half thinly sliced and the other used for juice in the dressing)
1 large pomegranate

DRESSING

2 tablespoons gazwan (or capers)
½ teaspoon English mustard
1 tablespoon honey
juice of ½ lemon
1 tablespoon olive oil
1 teaspoon chopped fresh dill
salt

Method

Zalatay Kuzala - Watercress, Radish and Pomegranate Salad is a guest recipe by Pary Baban so we are not able to answer questions regarding this recipe

Assemble the watercress, radishes, peppers and sliced half-lemon in a large bowl.
Cut the pomegranate into quarters, without cutting the whole way through to make sure it is intact. Open up the pomegranate like a flower, hold it over the bowl and beat the back of it with a spoon until all the seeds have come out. Mix all the salad ingredients in the bowl.
Mix the dressing ingredients in a small bowl and pour evenly over the salad just before serving.

Assemble the watercress, radishes, peppers and sliced half-lemon in a large bowl.
Cut the pomegranate into quarters, without cutting the whole way through to make sure it is intact. Open up the pomegranate like a flower, hold it over the bowl and beat the back of it with a spoon until all the seeds have come out. Mix all the salad ingredients in the bowl.
Mix the dressing ingredients in a small bowl and pour evenly over the salad just before serving.