📝 About This Recipe
Named after the beautiful city of Shiraz, this vibrant salad is the quintessential Persian accompaniment, celebrated for its refreshing crunch and zesty profile. Unlike many salads, it features no lettuce, instead relying on a meticulous, tiny dice of cucumbers, tomatoes, and onions to create a uniform explosion of flavor in every spoonful. The combination of cooling dried mint and the sharp tang of citrus makes it the perfect palate cleanser for rich stews and grilled meats.
🥗 Ingredients
The Vegetables
- 4-5 pieces Persian cucumbers (firm, unpeeled, finely diced into 1/4 inch cubes)
- 3 large Roma or vine-ripened tomatoes (firm, seeds removed, finely diced to match cucumber size)
- 1/2 medium Red onion (finely minced)
- 1/4 cup Green bell pepper (optional, very finely diced for extra crunch)
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
The Dressing
- 3-4 tablespoons Verjuice (Ab-Ghooreh) or Fresh Lime Juice (unripe grape juice is traditional for authentic tartness)
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
- 1 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1/2 teaspoon Sumac (optional, for a deep red hue and extra tang)
👨🍳 Instructions
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1
Wash all vegetables thoroughly and pat them completely dry; excess water will dilute the dressing later.
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2
Trim the ends off the Persian cucumbers. Slice them lengthwise into thin strips, then crosswise to create a very fine, uniform dice (roughly 1/4 inch).
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3
Slice the tomatoes in half and gently scoop out the watery seeds and pulp with a spoon. This prevents the salad from becoming soggy.
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4
Dice the tomato flesh into cubes that match the size of the cucumbers exactly.
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5
Finely mince the red onion. If you find raw onion too sharp, soak the minced pieces in cold water for 5 minutes, then drain and pat dry.
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6
Place the diced cucumbers, tomatoes, and onions into a large glass or ceramic mixing bowl.
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7
Finely chop the fresh parsley and cilantro, removing any thick stems, and add them to the bowl.
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8
In a separate small jar or bowl, whisk together the verjuice (or lime juice), olive oil, salt, and black pepper.
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9
Measure the dried mint into your palm and use your other thumb to rub it vigorously over the salad. This friction 'activates' the dried herb's aroma.
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10
Pour the dressing over the vegetables and toss gently with a large spoon until every piece is evenly coated.
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11
Taste the salad. Authentic Shirazi should be quite tart; add another splash of lime juice or a pinch of salt if needed.
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12
Cover the bowl and refrigerate for at least 15-30 minutes before serving. This allows the juices to mingle and the onions to soften.
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13
Just before serving, give it one final toss and sprinkle with a pinch of sumac for a beautiful finish.
💡 Chef's Tips
Use Persian cucumbers specifically as they have thinner skin and fewer seeds than English or slicing cucumbers. The secret to a professional Shirazi salad is the uniformity of the dice; aim for 'confetti-like' precision. Always de-seed the tomatoes; the salad should be juicy but not swimming in tomato water. If you can't find Verjuice (Ab-Ghooreh), a mix of 3 parts lime juice and 1 part white vinegar is a great substitute. Do not skip the dried mint; while fresh mint is lovely, the concentrated flavor of dried mint is what defines this dish.
🍽️ Serving Suggestions
Serve alongside Saffron Basmati Rice and Joojeh Kabob (Grilled Saffron Chicken). Pair with a cold glass of Doogh (Persian yogurt drink with mint and rose petals). Use it as a refreshing topping inside a warm pita with falafel or roasted lamb. Serve as a side to Ghormeh Sabzi (Herb Stew) to provide a bright contrast to the deep, earthy flavors. Enjoy as a light lunch with a dollop of thick Greek yogurt or Labneh.