In Persian kitchens, naranj isn’t a substitute for lemon, it’s its own season. We look forward to the moment when sour orange replaces lemons and limes on a sabzi khordan platter and everything feels quietly celebratory. This naranj sumac vinaigrette is whisked (or shaken in a jar) with no added vinegar, letting fresh sour orange juice and zest define the acidity. It’s bright, floral, and softly bitter in a way citrus rarely is. A spoonful of sumac brings a zingy, poppy balance that mirrors how we’ve always eaten naranj, now captured in a dressing that tastes deeply familiar and unmistakably Persian.
It’s a vinaigrette by feel rather than by rule, with the sour orange standing in for vinegar in a way that brings the acidity, lift, and balance.
The way I reach for this naranj sumac vinaigrette most often is alongside kotlet or a simple kuku, tucked into a warm pita with sabzi khordan and finished with a generous squeeze of sour orange. There’s something about the crisp edges of kotlet or the tender, herb‑packed interior of kuku sabzi that begs for acidity that’s bright but not sharp, and naranj delivers it in a way lemon never quite does.
When I’m making kuku sibzamini or kuku piaz, I’ll often spoon a little of this vinaigrette right onto the sabzi khordan greens before they go into the sandwich, letting the sumac and citrus soak into the herbs rather than drip down the sides. It’s a small detail, but it changes the texture and flavor of the bite, especially when eaten warm. So if you’re making this as a salad dressing, be sure to save the extra for kuku the next day.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Add all ingredients to mason jar, seal, and shake vigorously until emulsified OR whisk together in a bowl. Adjust the salt and pepper to taste.
New to Naranj?
Candice Recommends
Naranj is a great citrus to use when making marmalades, and I mostly grew up with it wedged on a sabzi khordan platter to enjoy with any meal. You can either squeeze it over you food like you would a wedge of lime or sink your teeth into it between bites.
Naranj Sumac Vinaigrette
Print Recipe SaveIngredients
- ½ tsp naranj zest
- ¼ cup naranj juice
- ¼ cup extra-virgin olive oil
- 1.5 tbsp honey or maple syrup
- 1 tbsp scallion minced, white and light green parts preferred
- 1 tsp sumac ground spice
- ½ tsp Dijon mustard
- ¼ tsp sea salt
- ¼ tsp pepper freshly cracked black pepper
Instructions
- Add all ingredients to mason jar, seal, and shake vigorously until emulsified OR whisk together in a bowl.1/2 tsp naranj zest, 1/4 cup naranj juice, 1/4 cup extra-virgin olive oil, 1.5 tbsp honey, 1 tbsp scallion, 1 tsp sumac, 1/2 tsp Dijon mustard, 1/4 tsp sea salt, 1/4 tsp pepper
- Adjust the salt and pepper seasoning to taste.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.