Ross Parsley Around Your Throne Recipe

Ross Parsley Around Your Throne is a whimsically named yet genuinely delicious Middle Eastern-inspired herb salad, built on a mountain of fresh flat-leaf parsley, toasted nuts, tart barberries, and a zesty lemon-sumac dressing. It’s a bright, tangy, and texturally exciting side that works as a conversation-starting centerpiece or a simple accompaniment to grilled meats and rice. The name is a playful nod to the phrase “roses around your throne,” but the real magic is how the bold herbs and crunchy toppings balance each other in every bite.

Ingredients

4 large bunches fresh flat-leaf parsley (about 8 cups / 200 g loosely packed leaves and tender stems)
1/2 cup (60 g) raw walnuts or pecans
1/2 cup (60 g) dried barberries (or dried cranberries, chopped)
1/4 cup (60 ml) extra-virgin olive oil
3 tablespoons (45 ml) fresh lemon juice (from 1–2 lemons)
1 teaspoon (5 ml) pomegranate molasses (optional, for sweetness)
1 teaspoon (5 g) ground sumac
1/2 teaspoon (2.5 g) kosher salt, plus more to taste
1/4 teaspoon (1.25 g) black pepper
1/4 cup (30 g) pomegranate seeds (optional, for garnish)

Instructions

Wash the parsley thoroughly and dry it completely—use a salad spinner or pat with a clean kitchen towel. Remove the thick stems, keeping only the leaves and the thin, tender upper stems. Chop the parsley coarsely (about 1-inch pieces) and place it in a large mixing bowl.
In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, shaking the pan frequently, until fragrant and lightly browned. Watch closely—they can burn quickly. Remove from the heat and let cool completely, then chop roughly.
If using barberries, soak them in warm water for 5 minutes to soften and plump them, then drain well. (Skip this step if using cranberries.)
In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses (if using), sumac, salt, and pepper until well combined. Taste the dressing—it should be tangy and slightly sweet; adjust salt or lemon to your liking.
Add the toasted walnuts and drained barberries to the parsley. Pour the dressing over the top and toss gently with your hands or two large spoons until every leaf is lightly coated. Add the pomegranate seeds, if using, and toss once more.
Let the salad sit for 5 minutes before serving to allow the flavors to meld. Serve at room temperature.

Tips

Drying the parsley is non-negotiable: Any excess water will make the dressing slide off and the salad soggy. Spin it thoroughly and pat dry.
Barberries substitute: If you can’t find barberries (they’re small, tart, red dried berries common in Middle Eastern markets), use dried cranberries or dried cherries, but chop them into small pieces and reduce the pomegranate molasses to 1/2 teaspoon since they’re sweeter.
Toast nuts in advance: Toasted nuts stay crisp for a day if stored in an airtight container. You can toast them up to 2 days ahead.
Don’t overdress: Start with half the dressing, toss, then add more if needed. The salad should be glossy, not dripping.

Serving Suggestions

This salad shines alongside grilled lamb chops, roasted chicken, or a simple fish fillet. It also makes a vibrant topping for flatbreads or a fresh component in a mezze spread with hummus, baba ganoush, and warm pita. For a vegetarian main, serve it over quinoa or with falafel.

Variations

Add grains: Toss in 1 cup (180 g) cooked freekeh, bulgur, or quinoa to turn it into a heartier salad.
Change the herbs: Use a mix of parsley and mint (about 1 cup / 30 g mint leaves) for a cooler, brighter flavor.
Make it spicy: Add 1/2 teaspoon Aleppo pepper flakes or a pinch of cayenne to the dressing.
Swap the nuts: Pistachios or almonds work beautifully; toast them the same way.

Storage and Reheating

This salad is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The parsley will wilt and the nuts will soften, so if you plan to have leftovers, dress only the portion you’ll eat and keep the remaining components separate. Do not reheat—serve cold or at room temperature. For longer storage, keep the undressed parsley in a damp paper towel in a plastic bag for up to 3 days, then dress just before serving.

Frequently Asked Questions

Can I use curly parsley instead of flat-leaf? Yes, but curly parsley is less flavorful and more delicate. If you use it, increase the amount by about 50% and chop it finely. The texture will be softer.

What is sumac, and can I skip it? Sumac is a tangy, lemony spice made from dried sumac berries. It’s a key flavor in this salad. If you don’t have it, substitute an extra 1 tablespoon of lemon zest and increase the lemon juice by 1 teaspoon.

Can I make this ahead of time? You can prep the ingredients (wash and chop parsley, toast nuts, make dressing) up to a day ahead, but do not combine them until 30 minutes before serving. Once dressed, the salad loses its crunch within a few hours.

Why are my barberries so hard? Barberries are naturally firm. Soaking them in warm water for 5–10 minutes rehydrates them. If they’re still hard, soak for up to 15 minutes, then drain well.

Is this salad supposed to be served cold? No—it’s best at room temperature. If you’ve refrigerated it, let it sit out for 15–20 minutes before serving to let the flavors come alive.

Can I add a protein to make it a main dish? Absolutely. Grilled chicken, lamb, or even canned chickpeas (rinsed and drained) turn it into a satisfying meal. Add the protein right before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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