IRANIAN / PERSIAN SALAD SHIRAZI
An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.
Provided by Autumn Leaves
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.
Nutrition Facts : Calories 145 calories, Carbohydrate 13.8 g, Fat 10.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 51.9 mg, Sugar 5.1 g
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Provided by Samin Nosrat
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
- In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.
SIMPLE IRANIAN SALAD
Make and share this Simple Iranian Salad recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together.
- Chill before serving.
Nutrition Facts : Calories 113.5, Fat 7.1, SaturatedFat 1, Sodium 8.7, Carbohydrate 13.1, Fiber 2.1, Sugar 6, Protein 2
IRANIAN POTATO SALAD
A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time.
Provided by Bitter Moon
Categories Chicken
Time P1DT50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Boil, bone and cool the chicken.
- Grate the potatoes & eggs.
- Tear chicken into small pieces.
- Mix together with mayonnaise and salt.
- Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
- Do the same with the salt.
- When mold is to your liking, add lemon juice and mix.
- Cover mold with a layer of baby sweet peas.
- Let set in the ice box overnight.
- Do not eat right away or lemon juice will be too overpowering.
Nutrition Facts : Calories 668.1, Fat 37.7, SaturatedFat 6.7, Cholesterol 154.8, Sodium 842.7, Carbohydrate 67.8, Fiber 7.5, Sugar 11, Protein 17.6
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