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Shirazi Salad

Shirazi Salad

  • Prep

    15 m
  • Ready In

    15 m
SABUYUKCAN

SABUYUKCAN

This is an easy recipe my friend gave me, it's healthy and delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a medium serving dish, toss the tomatoes, cucumbers and onion with lemon juice and salt.
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Reviews

natalie
45

natalie

1/9/2007

Living in a Persian household for many years, we have changed this recipe & it is even better. Finely chop dill, italian parsley and mint, red pepper,red onion, persian cucumber (all a small dice) tomatoes are optional Instead of Lemon juice, use Japanese rice wine... what flavor!

m0wlp42
44

m0wlp42

7/21/2010

Close, but not entirely authentic. Add parsley (about 1/2 cup finely chopped) and mint. Ironically dried mint (labeled as mint flakes in traditional grocery stores) works best - 1 or 2 tbsp. Also, for clarification, red onion not white onion. While lemon juice is typically used in this dish in northern Iran, try it southern style with lime juice instead. It adds a little more zing. We usually use at least one (if not two) freshly squeezed lemon/lime; 1 tbsp is too little. Finally, let the salad refrigerate for at least 30 minutes to blend the flavors. This salad makes a great accompaniment to Middle Eastern dishes such as kabob, kofta, falafel, donair, etc, but also try it with steak or carne asada. Yum.

Marianne
17

Marianne

8/1/2006

This is a traditional dish that all Persians have had in their lifetime. The only thing missing is chopped mint, which brings the whole dish together!

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