Simple Iranian Salad Recipes

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

Ingredients

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

Ingredients

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.

SIMPLE IRANIAN SALAD

Simple Iranian Salad image

Make and share this Simple Iranian Salad recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cucumber, peeled and chopped
1 medium tomatoes, chopped
1 small onion, chopped
1 tablespoon parsley, minced
1 tablespoon olive oil
1 lime, juice of
salt and pepper

Steps:

Mix together.
Chill before serving.

Nutrition Facts : Calories 113.5, Fat 7.1, SaturatedFat 1, Sodium 8.7, Carbohydrate 13.1, Fiber 2.1, Sugar 6, Protein 2

IRANIAN POTATO SALAD

Iranian Potato Salad image

A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time.

Provided by Bitter Moon

Categories Chicken

Time P1DT50m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

8 medium potatoes, boiled
4 hard-boiled eggs
3 lemons, juice of
1 lb chicken
1 (15 ounce) can baby green peas (drained)
3 -4 cups mayonnaise (or more to taste)
1/2 teaspoon salt (or more to taste)

Steps:

Boil, bone and cool the chicken.
Grate the potatoes & eggs.
Tear chicken into small pieces.
Mix together with mayonnaise and salt.
Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
Do the same with the salt.
When mold is to your liking, add lemon juice and mix.
Cover mold with a layer of baby sweet peas.
Let set in the ice box overnight.
Do not eat right away or lemon juice will be too overpowering.

Nutrition Facts : Calories 668.1, Fat 37.7, SaturatedFat 6.7, Cholesterol 154.8, Sodium 842.7, Carbohydrate 67.8, Fiber 7.5, Sugar 11, Protein 17.6

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