Salad E Shirazi Persian Cucumber Tomato And Onion Salad Recipes
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.
SALAD-E SHIRAZI: TOMATO CUCUMBER SALAD
From Saad Fayed, Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.
Provided by Nana Lee
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, cucumbers, and onions.
- Toss with remaining ingredients and gently mix well.
- Serve chilled.
Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.1, Sodium 11.1, Carbohydrate 13.6, Fiber 2.8, Sugar 7, Protein 2.5
PERSIAN TOMATO AND CUCUMBER SALAD (SALAD SHIRAZ)
A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.
Provided by sdbmshad
Categories Southwest Asia (middle East)
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop all the vegetables (tomato, cucumber and onion) finely.
- Mix chopped vegetables with parsley, lemon juice and olive oil.
- Salt to taste.
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
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SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION …
Dice cucumbers into quarter-inch pieces and place in a large bowl with onion and fresh herbs and dried mint. Remove tomato cores, dice …
From goodfood.com.au
Servings 6-8Total Time 30 minsCategory Side Dish
From goodfood.com.au
Servings 6-8Total Time 30 minsCategory Side Dish
- 1. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into quarter-inch pieces and place in a large bowl with onion and fresh herbs and dried mint. Remove tomato cores, dice remaining tomatoes and add to bowl.
- 2. In a small bowl, make a vinaigrette by whisking together quarter cup lime juice, oil, three-quarters teaspoon salt and quarter 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 two days.
- Samin Nosrat is the author of Salt, Fat, Acid, Heat and star of the related Netflix show. This recipe originally appeared in The New York Times.
SALAD SHIRAZI – PERSIAN CUCUMBER, TOMATO AND RED ONION …
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From panningtheglobe.com
Reviews 3Category SaladCuisine PersianTotal Time 15 mins
From panningtheglobe.com
Reviews 3Category SaladCuisine PersianTotal Time 15 mins
- Trim the ends off the cucumbers and either thinly-slice them crosswise or cut them into 1/4-inch dice. Dicing is more traditional however I prefer to slice them because it gives the salad an interesting variety of shapes and textures. Add the cucumbers to a large mixing bowl.
- If using large tomatoes, slice them in half and remove any hard cores, then cut them into 1/4-inch dice. If using cherry tomatoes, no need to core them, just slice them into quarters, and add them to the bowl along with the diced onion, herbs and green pepper, if using.
SHIRAZI CUCUMBER, TOMATO AND ONION SALAD - I GOT IT FROM …
Method. Finely chop the cucumber, tomatoes and onions. All three ingredients should be chopped in tiny (about 0.5cm/0.2″) cubes. You can see …
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5/5 (1)Servings 4Cuisine PersianCategory Appetizer, Side Dish
From igotitfrommymaman.com
5/5 (1)Servings 4Cuisine PersianCategory Appetizer, Side Dish
- Finely chop the cucumber, tomatoes and onions. All three ingredients should be chopped in tiny (about 0.5cm/0.2″) cubes.
- Chop the cucumber in half. This will make the next steps easier. Cut one half cucumber in thin (about 0.5cm/0.2″) lengthwise slices. Divide the slices in two cucumber halves and place them both cut side on the chopping board. Slice them again, so that you have long, thin ‘sticks’. Hold them together with one hand, while you chop the cucumber widthwise, as you normally would. Now you have very fine cubes. Repeat this with the other half.
- Cut the tomatoes in thin slices, aiming for the same size as the cucumber. Remove the seeds and juices. Then chop them into fine cubes.
SHIRAZI SALAD (PERSIAN CUCUMBER TOMATO ONION SALAD)
Shirazi salad or salad-e Shirazi is a simple, crunchy, and lettuce-free Iranian salad made with cucumber, tomato & onion. Seasoned with multiple herbs, lemon juice & a dash of olive oil, it goes very well with any dish. Persian cucumber & tomato salad is so easy and quick to make in just 15 minutes. It is filling, satisfying, and is low in ...
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SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
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. Featured in: Samin Nosrat’s 10 Essential Persian Recipes.
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SALAD SHIRAZI - CUCUMBER AND TOMATO SALAD WITH DRIED MINT …
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SALAD E SHIRAZI - PERSIAN CUCUMBER TOMATO & ONION SALAD
Super and excited .. borrowed a book " Pomegranate And Roses" by Araina Bundy from Qatar National Library, bookmarked a few recipes. . but fell sick and all plans went to drain. but the book on the table lured me.. at last chose this simple salad . Made them as an accompaniment to biryani two days back on Friday. But didnt make a blog post.
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SHIRAZI SALAD - THE DELICIOUS CRESCENT
How To Make Salad-e Shirazi. Dressing: Whisk lime juice, olive oil (if using), dried mint, salt and pepper. Cut Vegetables: Small dice all the vegetables in about the same size of ¼ inch pieces. Place in a colander to drain any juices. Finely chop all the herbs. Toss: Place chopped vegetables and herbs in a salad bowl.
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PERSIAN SALAD SHIRAZI (CUCUMBER TOMATO SALAD) - CURIOUS CUISINIERE
Instructions. In a medium bowl, mix finely diced cucumbers, tomato, and onions. Add the chopped fresh mint, lime juice, salt, and pepper. Toss to combine. Taste and adjust salt, pepper, and lime juice as desired. For best flavor, let the salad rest, covered and refrigerated, for 1-2 hours for the flavors to develop before serving.
From curiouscuisiniere.com
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From epersianfood.com
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From theviewfromgreatisland.com
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1/4 cup olive oil; 2 limes, juiced; 1 clove garlic, chopped; 1 teaspoon salt, or to taste; 1/2 teaspoon pepper; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh parsley
From pccmarkets.com
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PERSIAN SALAD SHIRAZI (CUCUMBER AND TOMATO SALAD) - COOKING …
Make sure you wash the ingredients nicely. Cut the cucumbers in half and then cut them again and make them into four pieces. Chop well into fine pieces and place them in a big bowl. Cut the tomatoes accordingly. Suppose you see that the tomatoes have a lot of seeds, then remove the excess seed and then cut them nicely.
From cookingcounty.com
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