作法
- 於大碗中混合石榴籽、烤核桃瓣、瀝乾的紅洋蔥末、小黃瓜丁、巴西利、蒔蘿與薄荷。
- 石榴糖漿、橄欖油、鹽膚木、鹽與胡椒攪拌成醬汁。
- 醬汁淋於沙拉上，輕輕拌勻—石榴籽容易破。
- 若使用菲達起司，捏碎撒於頂部。
- 至少冷藏 15 分鐘讓味道融合。
- 於室溫下作為開胃菜或宴席前菜享用。最佳賞味期為 2 小時內—石榴籽放久會釋出汁液。
Common questions
Can 石榴沙拉（Uzbek Pomegranate Salad） be made ahead?
石榴沙拉（Uzbek Pomegranate Salad） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 石榴沙拉（Uzbek Pomegranate Salad） spicy?
石榴沙拉（Uzbek Pomegranate Salad） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 石榴沙拉（Uzbek Pomegranate Salad） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 石榴沙拉（Uzbek Pomegranate Salad） to make at home?
石榴沙拉（Uzbek Pomegranate Salad） is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can 石榴沙拉（Uzbek Pomegranate Salad） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
烏茲別克石榴沙拉是秋季料理—烏茲別克的石榴於 9 月底至 11 月成熟，這道菜是季節限定佳餚。它源自波斯與烏茲別克文化；石榴糖漿是波斯與烏茲別克的櫥櫃必備。這道沙拉與婚禮及富裕家庭密不可分；石榴在歷史上價格不菲。現代烏茲別克餐廳透過進口石榴一年四季供應這道沙拉。
