This is the perfect addition to a hearty bean burger, thrown over a grain-based dish, or even as a side or tapas-style dish.
⅓ cup pine nuts
1 large red onion, thinly sliced
2 tablespoons fresh lime juice
½ cup coarsely chopped mint
½ teaspoon sumac
½ teaspoon urfa biber or crushed red pepper flakes
Olive oil (for drizzling)
Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
Combine onion and lime juice in a medium bowl; season with salt. Let sit until onions are slightly softened, 10–15 minutes.
Just before serving, toss in mint and pine nuts; taste and season with salt as needed. Top with sumac and urfa biber and drizzle with oil.
Recipe: Andy Baraghani | Photograph: Bobbi Lin