Shiraz salad

Shiraz salad

Salad-e Shirazi

By
From
Saraban
Serves
6
Photographer
Mark Roper

Even though it’s called Shiraz salad, this dish is popular all around Iran. Once again, the freshness and quality of the ingredients is all-important. The tomatoes, in particular, must be really tasty – vine-ripened, if possible. In some versions, the vegetables are cut into tiny dice and left to stand in the dressing to allow the flavours to develop. My preference is for a chunkier style, dressed just before serving, for a crisper and fresher result.

Shiraz is the city of roses, so I like to further strengthen the association by garnishing the salad with an exotic sprinkling of edible flowers.

Ingredients

Quantity Ingredient
4 vine-ripened tomatoes, roughly chopped
2 lebanese cucumbers, peeled seeded and roughly chopped
3 shallots, finely sliced
6 radishes, cut into small wedges
2 tablespoons shredded flat-leaf parsley leaves
2 tablespoons chopped dill sprigs
1/4 teaspoon dried mint
1 lime, juiced
2 tablespoons extra-virgin olive oil
sea salt
freshly ground pepper
edible flower petals, to garnish

Method

  1. Combine the vegetables and herbs in a large mixing bowl. Whisk the lime juice and oil together and pour over the salad. Season with salt and pepper and toss everything together gently. Scatter with petals, if using.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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