Persian Shirazi salad takes Persian cucumbers & Roma tomatoes & pairs them with parsley, & sour grape juice or lemon for a crisp, light salad.
Wouldn't it be nice to walk into your local farmers' market and find bunches of fresh khorfeh (purslane) bundled up and stacked neatly next to the basil and mint on the shelf? I am hopeful that one-day purslane will no longer be considered as just an annoying garden weed that's neglected. Perhaps if instead of sprouting in every corner purslane was sowed and watered in vegetable gardens then it might have been appreciated more for its nutritional values, beauty and taste. But until then I am grateful that purslane grows everywhere and I can easily spot them on the lawn, in flower beds and next to the garden rocks. I appreciate purslane's generous and humble nature. This year, I have removed some of the purslanes and transplanted them into flower pots to use for cooking. These beautiful and succulent herbs have a distinct sweet and sour taste and are a perfect addition to a cucumber and tomato summer salad. For this recipe I used small, young leaves of purslane that will go well with tiny pieces of Persian cucumber, firm tomatoes and onion known as salad shirazi. The combination of these three main ingredients with the lemon juice and olive oil salad dressing is simply a perfect side to many delicious Iranian dishes. If the leaves are broad you may want to chop them into smaller pieces to blend well or just use the tender small leaves. سالاد خرفه Salade khorfeh goes well with khoresh bademjan. A spoonful of aromatic basmati saffron rice mixed with the velvety texture of eggplant sauce and topped with this tasty and crunchy salad is truly amazing! Last summer, I posted a recipe for mast-o-khorfeh (yogurt with purslane). Tokhm-e khorfeh (purslane seeds) are used as a topping for naan berenji. Salade Khorfeh - Shirazi Style Purslane Salad Ingredients: Serves 4-6 2 cup purslane leaves 5 Persian cucumbers or any small and seedless cucumbers, peeled and cut into small pieces 4 firm plum tomatoes or any small ripe tomatoes, cut into small pieces 1 small onion, (red or yellow), cut into small pieces, I used red onion. 1 teaspoon dried mint 1/3 cup olive oil or vegetable oil 1/3 cup fresh-squeezed lemon juice Salt and pepper to taste Method: In a large mixing bowl combine purslane, cucumber, tomatoes, onion and dried mint. Add the lemon juice, olive oil, salt and pepper and mix well. Taste, adjust the seasoning and serve. Serve this beautiful and delicious salad cold or at room temperature with your favorite dish. Enjoy!
These top-rated Persian recipes show off the best of this ancient cuisine and are simple enough to make during weeknights.
Persian shirazi salad is a crunchy, fresh, and delicious finely chopped Persian cucumber and tomato salad with dried mint, lemon (or lime), and extra virgin olive oil. It's an excellent salad side dish to accompany grilled meats.
This light-tasting, refreshing salad is made with tomatoes, cucumber, and red onion tossed in an herbed dressing with a hint of sumac.
This easy and diverse salad will become a staple salad at your house!
This easy and diverse salad will become a staple salad at your house!
Shirazi-Salat ist ein köstlicher und erfrischender Salat, der aus der Stadt Shiraz im Südwesten des Iran stammt. Es ist ein iranisches Muss.
Shirazi salad is a vibrant Persian salad with crisp cucumber, fragrant onion, and juicy tomatoes seasoned with cooling dried mint and fresh lime juice.It’s lovely with Mediterranean spreads and dips on a mezze platter, stuffed vegetables, or grilled foods.
Persian shirazi salad is a crunchy, fresh, and delicious finely chopped Persian cucumber and tomato salad with dried mint, lemon (or lime), and extra virgin olive oil. It's an excellent salad side dish to accompany grilled meats.
This light-tasting, refreshing salad is made with tomatoes, cucumber, and red onion tossed in an herbed dressing with a hint of sumac.
