Shirazi salad

Shirazi salad (Persian: سالاد شیرازی‎ sālād shirāzi)[1] is an Iranian salad that originated from and is named after Shiraz in southern Iran.[2][3][4] It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century.[5] Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation.[1][6] In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab[6][7][8] or steak, and as a side dish before and after meals.[9] Shirazi salad is sometimes served as an accompaniment to rice.[10] Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.[2]

Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment.[3] It may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews.[11] It typically has a crisp and moist texture,[1][12] and is somewhat similar to pico de gallo and Israeli salad.[8][13]

Ingredients
Iraniain loobia polo (green bean cooked with rice) and Shirazi salad

The primary ingredients of Shirazi salad consist of small, finely-diced cucumber, tomato and onion, which is mixed with verjuice (or sometimes fresh lemon or lime juice) and some dried mint.[1][2] Olive oil, salt, and pepper may be used,[2][3] and additional ingredients may include chopped mint, parsley, scallions, dill, sumac, and red vinegar.[8][9] The salad may have a sour and salty flavor, and its flavor may increase after being set for an hour or longer before serving, which allows time for the flavors to intermingle.[2] It may be served with breads such as pita and lavash,[6] or with cheese and/or walnuts.

See also

References
  1. Shafia, L. (2013). The New Persian Kitchen. Potter/TenSpeed/Harmony. p. 59. ISBN 978-1-60774-358-3. Retrieved October 31, 2015.
  2. Dana-Haeri, J.; Lowe, J.; Ghorashian, S. (2011). New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. I.B.Tauris. p. 181. ISBN 978-0-85771-955-3.
  3. "Shirazi salad". The Irish Times. March 21, 2013. Retrieved October 31, 2015.
  4. Vartanian, A.; Kubal, A.; Wolfe, L. (2014). The Paleo Foodie Cookbook: 120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free & Delicious Meals. Page Street Publishing. p. 217. ISBN 978-1-62414-049-5.
  5. Chehabi, H. E. (2003-03-01). "The Westernization of Iranian Culinary Culture". Iranian Studies. 36 (1): 43–61. doi:10.1080/021086032000062875. ISSN 0021-0862.
  6. Raichlen, S. (2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. p. 118. ISBN 978-0-7611-5957-5.
  7. "Caspian Grill's chicken kabobs with basmati rice and shirazi salad". C-J Recipes. March 8, 2012. Retrieved October 31, 2015.
  8. Stewart, B.; Edwards, D.; Warner, J. (2013). Paleo Fitness: A Primal Training and Nutrition Program to Get Lean, Strong and Healthy. Ulysses Press. p. 251. ISBN 978-1-61243-207-6.
  9. Reid, S. (2006). Fitting Into Your Genes: Healthy Living And Eating in Philadelphia. Peconic Press. p. 165. ISBN 978-0-9768176-2-8.
  10. Kelly, Rachel (August 26, 2014). "18 recipes for leftover mint". the Guardian. Retrieved October 31, 2015.
  11. "A Persian feast". www.ajc.com. October 15, 2015. Retrieved October 31, 2015.
  12. "Shirazi Salad Recipe". Bon Appétit. May 5, 2013. Retrieved November 11, 2015.
  13. Eshghi, Abrisham (June 30, 2013). "Time for Israelis and Iranians to rediscover their similarities - Opinion". Haaretz.com. Retrieved October 31, 2015.

Further reading
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