Salad Shirazi is a traditional Persian dish named after a city in Iran called Shiraz. It
It’s a beautiful affair with food. That’s how I feel when Persian food is part of my dining experience. The Iranian culture and its people have a special gift in preparing their cuisine. Enthralling flavors surround every dish second only to the alluring display of colors and design that make each Persian dish Renoir-worthy.
There are many versions of Salad Shirazi, ranging from chopped to sliced, lime splashed to lemon drenched, herb filled to simple and straightforward.
As they say in Farsi, “
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
- 5 persian cucumbers Sliced think, 1/8-inch thick
- 3-4 Roma tomatoes sliced thin, 1/4-inch thick
- 1/4 red onions sliced thin, 1/8-inch
- 6 small fresh mint leaves chopped
- 2 tablespoons cilantro chopped
- 6 tablespoons extra light olive oil
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon fresh cracked black pepper
- 1 fresh lemon juice juiced
- Slice cucumbers 1/8-inch thick at an angle. Lay in the center of a serving plate.
- Slice tomatoes 1/4-inch thick. Layer around the perimeter of plate, surrounding cucumbers.
- Chop mint leaves and cilantro leaves. Sprinkle over salad, leaving more in the center than the sides.
- In glass measuring cup, whisk lemon juice, salt, pepper, and olive oil until well combined. Drizzle dressing over salad and serve immediately.
- Refrigerate extra dressing for up to 5 days.
Recipe by Ameneh Gounili for www.culinarybutterfly.com
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