📝 About This Recipe
Hailing from the poetic city of Shiraz, this quintessential Persian salad is a masterclass in balance, featuring a precise dice of crunchy cucumbers, sun-ripened tomatoes, and sharp red onions. Unlike many Western salads, it eschews leafy greens for a uniform texture that allows the zesty 'Ab-Ghooreh' (sour grape juice) and aromatic dried mint to permeate every bite. It is the ultimate refreshing accompaniment, designed to cut through the richness of grilled meats and buttery saffron rice.
🥗 Ingredients
The Vegetables
- 4-5 pieces Persian Cucumbers (firm, unpeeled, and finely diced into 1/4 inch cubes)
- 3-4 pieces Roma Tomatoes (firm, seeds removed, and finely diced)
- 1/2 large Red Onion (finely minced to match the size of the vegetables)
- 1/4 cup Green Bell Pepper (optional, finely diced for extra crunch)
Herbs and Aromatics
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
The Dressing
- 3 tablespoons Verjuice (Ab-Ghooreh) (or fresh lime juice if unavailable)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Sumac (for a deep, citrusy finish)
👨🍳 Instructions
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1
Begin by washing all fresh produce thoroughly under cold water and patting them completely dry with a kitchen towel.
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2
Prepare the cucumbers by slicing them into thin planks, then batons, and finally into small, uniform 1/4-inch cubes. Do not peel them, as the skin provides essential color and crunch.
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3
Slice the Roma tomatoes in half and use a small spoon to gently scoop out the watery seeds and pulp. This prevents the salad from becoming too soggy.
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4
Dice the tomato flesh into cubes that match the size of the cucumber pieces exactly.
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5
Finely mince the red onion. If you find raw onion too sharp, you can soak the minced pieces in ice water for 5 minutes, then drain and dry before adding to the bowl.
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6
In a large glass mixing bowl, combine the diced cucumbers, tomatoes, and onions. Add the optional green bell pepper if using.
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7
Finely chop the fresh parsley and cilantro, ensuring there are no large stems, and add them to the vegetable mixture.
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8
Take the dried mint in the palm of your hand and rub your hands together over the bowl to crush the leaves into a fine powder, which intensifies the aroma.
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9
In a small separate jar or bowl, whisk together the verjuice (or lime juice), olive oil, sea salt, and black pepper until emulsified.
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10
Pour the dressing over the vegetables and toss gently with two large spoons to ensure every cube is coated.
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11
Sprinkle the sumac over the top and give it one final, gentle stir.
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12
Cover the bowl and let the salad rest in the refrigerator for at least 15-20 minutes. This allows the juices to mingle and the dried mint to hydrate.
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13
Give the salad a quick toss before serving, as the dressing will settle at the bottom. Taste and add a pinch more salt if needed.
💡 Chef's Tips
For the most authentic texture, ensure all vegetables are diced to the same small size—consistency is the hallmark of a great Shirazi salad. Always deseed your tomatoes; the excess moisture from the seeds will dilute the dressing and make the salad watery. Use dried mint rather than fresh for the primary flavor profile; the concentrated oils in dried mint provide that specific Persian floral-herbal note. If you cannot find Ab-Ghooreh (sour grape juice), use fresh lime juice rather than lemon juice for a more authentic, sharp tang. Prepare the salad no more than an hour before serving to maintain the maximum crunch of the cucumbers.
🍽️ Serving Suggestions
Serve alongside Joojeh Kabob (Saffron Chicken) or Koobideh for a classic Persian feast. Pair with a side of Mast-o-Khiar (yogurt and cucumber dip) to balance spicy or heavily spiced dishes. Spoon it over a bed of fluffy Saffron Basmati rice to let the dressing soak into the grains. Serve as a refreshing topping inside a warm pita bread with falafel or grilled halloumi. Enjoy with a glass of Doogh (a savory Persian yogurt drink) for a truly traditional experience.