Persianfruitsalad Recipes
SIMPLE SHIRAZI SALAD RECIPE
Shirazi Salad, or Salad-e Shirazi, is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree. Read the full post for additional tips and suggestions for what to serve along!
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
- In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
- To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
- If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best 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
PERSIAN RICE SALAD
Categories Salad Nut Side Vegetarian Lemon Date Cashew Healthy Vegan Cinnamon Cilantro Brown Rice Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
- Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
PERSIAN FRUIT SALAD
This is a traditional fruit salad that we always serve in the summer. It is traditionally served on the holiday of Tu Be'Shvat, but we love to eat it all summer long.
Provided by Mirj2338
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place fruit in serving bowl.
- Pour orange juice over fruit and mix gently.
- Garnish with almonds or coconut.
- Cover and chill several hours before serving.
Nutrition Facts : Calories 442.5, Fat 12.8, SaturatedFat 1.1, Sodium 82.8, Carbohydrate 84.3, Fiber 12.5, Sugar 62.7, Protein 8.2
PERSIAN FRUIT SALAD DESSER MIVEH
Make and share this Persian Fruit Salad Desser Miveh recipe from Food.com.
Provided by Dienia B.
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix oranges, apples, bananas, dates, grapes, figs, apricots, and almonds.
- Mix honey and orange juice together; pour over fruit; mix.
- Cover and chill for several hours.
- Garnish with mint if you like.
PERSIAN-FLAVORED WILD RICE SALAD
This is a recipe of my own, using flavor combinations from Iran and west-central Asia (not flavored with actual Persians, as the title might seem to suggest). Pomegranate syrup is available in Middle Eastern stores; there is also a product sold by Trader Joe's called "Pomegranate Glaze" which would work, too. If you feel that the syrup is too tart, you could add a tiny amount of sugar to smooth it out a bit. Walnut oil could also be substituted for the olive oil.
Provided by Sass Smith
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook wild rice according to package directions, substituting stock for water. Cool to room temperature.
- Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them. This should take 10 or so minutes.
- Toss the cooled rice with oil, then syrup. Salt to taste.
- Garnish with toasted walnuts.
Nutrition Facts : Calories 311.5, Fat 14.8, SaturatedFat 1.8, Cholesterol 3.6, Sodium 174.8, Carbohydrate 36.2, Fiber 3.5, Sugar 3.3, Protein 11.1
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.
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