Shirazi salad

Close-up view of Shirazi salad
Location of Shiraz in Iran

Shirazi salad, also referred to as salad Shirazi,[1] is a popular and common traditional Iranian salad that originated from and is named after Shiraz in Southern Iran.[2][3][4] Its primary ingredients are cucumber, tomato, onion and lemon juice, although lime juice or verjuice is sometimes used in its preparation.[1][5] In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab[5][6][7] or steak, and as a side dish before and after meals.[8] Shirazi salad is sometimes served as an accompaniment to rice.[9] Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.[2]

Shirazi salad has been described as being akin to a national salad in Iran, and for most meals in Iran, it is the most common meal accompaniment.[3] It may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews.[10] It typically has a crisp and moist texture,[1][11] and has been described as very similar, if not identical, to some versions of Israeli salad, and somewhat similar to pico de gallo.[7][12]

Ingredients

The primary ingredients of Shirazi salad consist of small, finely-diced cucumber, tomato and onion, which is mixed with fresh lemon or lime juice and some dried mint.[1][2] Olive oil, salt, and pepper may be used,[2][3] and additional ingredients may include chopped parsley, scallions, sumac, red vinegar,[7][8] and unripe grape juice. The salad may have a sour and salty flavor, and its flavor may increase after being set for an hour or longer before serving, which allows time for the flavors to intermingle.[2] It may be served with breads such as pita and lavash,[5] or with cheese and/or walnuts.

See also

References

  1. 1 2 3 4 Shafia, L. (2013). The New Persian Kitchen. Potter/TenSpeed/Harmony. p. 59. ISBN 978-1-60774-358-3. Retrieved October 31, 2015.
  2. 1 2 3 4 5 Dana-Haeri, J.; Lowe, J.; Ghorashian, S. (2011). New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. I.B.Tauris. p. 181. ISBN 978-0-85771-955-3.
  3. 1 2 3 "Shirazi salad". The Irish Times. March 21, 2013. Retrieved October 31, 2015.
  4. ↑ Vartanian, A.; Kubal, A.; Wolfe, L. (2014). The Paleo Foodie Cookbook: 120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free & Delicious Meals. Page Street Publishing. p. 217. ISBN 978-1-62414-049-5.
  5. 1 2 3 Raichlen, S. (2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. p. 118. ISBN 978-0-7611-5957-5.
  6. ↑ "Caspian Grill’s chicken kabobs with basmati rice and shirazi salad". C-J Recipes. March 8, 2012. Retrieved October 31, 2015.
  7. 1 2 3 Stewart, B.; Edwards, D.; Warner, J. (2013). Paleo Fitness: A Primal Training and Nutrition Program to Get Lean, Strong and Healthy. Ulysses Press. p. 251. ISBN 978-1-61243-207-6.
  8. 1 2 Reid, S. (2006). Fitting Into Your Genes: Healthy Living And Eating in Philadelphia. Peconic Press. p. 165. ISBN 978-0-9768176-2-8.
  9. ↑ Kelly, Rachel (August 26, 2014). "18 recipes for leftover mint". the Guardian. Retrieved October 31, 2015.
  10. ↑ "A Persian feast". www.ajc.com. October 15, 2015. Retrieved October 31, 2015.
  11. ↑ "Shirazi Salad Recipe". Bon Appétit. May 5, 2013. Retrieved November 11, 2015.
  12. ↑ Eshghi, Abrisham (June 30, 2013). "Time for Israelis and Iranians to rediscover their similarities - Opinion". Haaretz.com. Retrieved October 31, 2015.

Further reading

External links

This article is issued from Wikipedia - version of the Monday, January 18, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.