A refreshing and tangy Persian salad made with cucumbers, tomatoes, onions, and a simple citrus dressing - perfect as a side dish.
Salad Shirazi is a classic Persian salad that originates from Shiraz, a historic city in southern Iran. This light and refreshing dish has been a staple in Persian cuisine for centuries, often served alongside rice dishes, kebabs, and stews. Unlike Western salads, Salad Shirazi is finely diced, making it almost relish-like, with each bite full of bright and tangy flavors. The dressing traditionally includes verjuice (ab-ghooreh), lime juice, or vinegar, giving it a unique tartness. Similar to Mediterranean tabbouleh, this salad complements Persian meals by adding a fresh, crisp contrast to rich dishes.
Ingredients
2 Persian cucumbers (or ½ English cucumber), finely diced
2 medium tomatoes, finely diced
½ small red onion, finely diced
2 tbsp fresh lime juice (or verjuice for a traditional taste)
1 tbsp extra virgin olive oil (optional)
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried mint (or 1 tbsp fresh mint, chopped)
Directions
Dice the Vegetables:
Finely dice the cucumbers, tomatoes, and red onion to create a uniform texture.
Mix the Dressing:
In a small bowl, whisk together lime juice (or verjuice), olive oil, salt, black pepper, and dried mint.
Combine & Toss:
Add the diced vegetables to a mixing bowl and pour the dressing over them. Gently toss everything together to coat evenly.
Chill & Serve:
Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Serve chilled as a side dish with Persian rice, kebabs, or stews.
Recipe Note
Tips & Variations
For a more authentic taste, use ab-ghooreh (unripe grape juice) instead of lime juice.
For extra flavor, add sumac or pomegranate seeds.
Make it a fuller salad by adding chopped bell peppers or radishes.
