Persian’s don’t really mess around with “true” salads. Veggies are all over Persian food but are served with the meal rather than before to balance out the hearty stews, rice dishes, etc. Salad Shirazi is the “truest” salad in Persian cooking but even that is really meant to be served alongside hearty foods to balance them out. I served this with fried fish and rice and was very into it.
You can change this is up with more or less herbs (dill/parsley/tarragon) or using fresh herbs. You could use lemon instead of lime juice… add oil if you want. Just make sure there is tomatoes/cucumber/onion and you’re in shirazi territory. This version is simple and delicious. Make sure you give the mint a good rub in your hands before adding it to the salad to release its minty goodness. You could chop the veggies finely (which is more traditional) but I liked the crunch and texture of a more rough chop. Obvi, this is best when the ingredients are in season but I’m getting winter crazy over here and needed a little cuc/tomato love.
- 3-4 Persian cucumbers, sliced in half lengthwise
- 1 pound tomato, diced
- ½ yellow onion, diced
- 2 tablespoons dried spearmint
- ½ cup freshly squeezed lime juice
- Dice the cucumbers and combine with the tomatoes and onion. Rub the mint between your hands and add to the veggies. Toss with lime juice salt and pep.
Inspired by The New Persian Kitchen