Persian Spinach Salad Recipes

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IRANIAN / PERSIAN SALAD SHIRAZI



Iranian / Persian Salad Shirazi image

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

4 ripe tomatoes, seeded and diced
1 red onion, diced
2 small English cucumbers, peeled and diced
3 tablespoons olive oil
lemon, juiced
1 tablespoon dried mint
1 teaspoon dried dill
1 teaspoon ground sumac
salt and ground black pepper to taste

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

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)



Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) image

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

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

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.

PERSIAN SPINACH SALAD



Persian Spinach Salad image

Make and share this Persian Spinach Salad recipe from Food.com.

Provided by Stacia_

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh spinach
3 tablespoons unsalted butter
1 small onion, minced
ground cinnamon (optional)
2 garlic cloves, minced
1 cup drained yogurt (see "Draining Yogurt" box)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon chopped of fresh mint or 1 tablespoon dill
salt & freshly ground black pepper
3 tablespoons chopped toasted walnuts

Steps:

  • Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
  • Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
  • In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.

Nutrition Facts : Calories 261.3, Fat 23.1, SaturatedFat 8.3, Cholesterol 30.9, Sodium 120.8, Carbohydrate 10.5, Fiber 3.3, Sugar 4.4, Protein 6.7

PERSIAN MELON SALAD



Persian Melon Salad image

Appealing to look at and a fresh alternative to your everyday fruit salad!

Provided by Chef Jenn

Categories     Salad     Fruit Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

1 honeydew melon, fruit removed with a melon baller
1 cantaloupe, fruit removed with a melon baller
¼ watermelon, fruit removed with a melon baller
1 bunch grapes
1 pineapple - peeled, cored, and cut into chunks
2 tablespoons pickled ginger
1 cup fresh orange juice
¼ cup fresh lime juice
1 tablespoon white sugar
¼ cup chopped fresh mint
1 pint fresh strawberries, hulled
4 sprigs fresh mint for garnish

Steps:

  • Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
  • Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 48.8 g, Fat 0.9 g, Fiber 4.3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 46.7 mg, Sugar 40 g

PERSIAN SPINACH, POTATOES AND PEAS



Persian Spinach, Potatoes And Peas image

Provided by Marian Burros

Categories     dinner, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

1 pound tiny new potatoes
12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
2 cloves garlic
1 10-ounce package fresh spinach or 1 pound loose spinach
1 cup frozen peas
1/8 teaspoon nutmeg
1 cup nonfat plain yogurt
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
  • Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
  • Mince garlic, and add to onion as it cooks.
  • Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
  • Stir peas into onion mixture and cook 2 or 3 minutes.
  • When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
  • When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 4 grams, Carbohydrate 84 grams, Fat 6 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 23 grams

PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH



Persian Inspired Salad With Sweet Potato and Spinach image

From the blog "Sprouts in the Hood" and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.

Provided by Chef Kate

Categories     Yam/Sweet Potato

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 19

2 cups spinach
1 sweet potato, sliced
1 cup garbanzo beans
1/4 cup dill
1/4 cup parsley
3 tablespoons spearmint
1 onion, chopped
2 garlic cloves, diced
1 tablespoon butter or 1 tablespoon ghee
1 tablespoon olive oil
4 garlic, stems chopped
1 tablespoon rose water
1 tablespoon lemon juice
1/4 teaspoon turmeric
1 pinch saffron
salt
red pepper flakes
yogurt (to garnish)
pine nuts (to garnish)

Steps:

  • Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
  • In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
  • Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
  • Dress with some lemon juice and olive oil.
  • Garnish with a dollop of yogurt and pine nuts.

Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 4.9, Cholesterol 15.3, Sodium 499.9, Carbohydrate 89.1, Fiber 12.3, Sugar 6.7, Protein 16.9

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