Salads
Shirazi salad
Iran’s everyday salad from the city of Shiraz: finely diced cucumber, tomato and onion with lime and dried mint. The perfect partner for rice and kebabs.
- 15 min15 prep · 0 cook
- EasyDifficulty
- 90 kcalper serving
Ingredients
4 servings
- Cucumbers3
- Tomatoes3
- Red onion1
- Limes2
- Dried mint1 tbsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dice the cucumbers, tomatoes and onion into small cubes of about 5 mm.
- 2
Put everything in a bowl, discarding the watery tomato seeds if they are very juicy.
- 3
Whisk the lime juice with the oil, salt and pepper. Rub the dried mint between your palms into the dressing.
- 4
Pour the dressing over the vegetables, toss and chill so the flavours mingle.
- 5
Serve cold, spooning up some of the juices with each portion.
Tips and questions
- Why is everything cut so small?
- The tiny dice is the signature of Shirazi salad: every spoonful gets a bit of each vegetable and plenty of juice.
- Can I use lemon instead of lime?
- Yes. In Iran it is also made with lemon juice or verjuice (ab-ghooreh), which gives a softer sourness.
- How long does it keep?
- It is best the same day; after that the cucumber goes soft, though the juices are lovely spooned over rice.
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