Try this Iranian Relish recipe, or contribute your own.
Suggest a better description* parsley, mint, tarragon, basil, chives My friend Giti Hormozyari served me this refreshing mixture with a slice of bread and a glass of iced tea on a hot, July day. I was exhausted, ready to faint from the heat and this revived me completely. Traditionally, it is served with meats but it is wonderful straight out of jar with bread. The large quantity of mixed herbs sets it apart from a usual relish. Mix the vegetables, herbs and salt together, cover with the vinegar. Refrigerate at least 25 days before using. If you omit eggplant, the relish will ready in 3 or 4 days. Makes 6 to 7 cups. PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 116 mg sodium, 0 g fiber. From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 6 | ||
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Calories: 125 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.6mg | 2 % | |
Potassium 526.3mg | 14 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 11.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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