Persian Shirazi Salad

Shirazi Salad is a refreshing Persian salad made with finely dicedvegetables, fresh herbs, and a simple citrus dressing. It’s light, crisp, andoften served alongside Persian rice dishes or kebabs.

Course Salad

Cuisine Persian

Prep Time 15

Total Time 15

Servings 4

Author sumisculinarynotes

Ingredients

3 medium Persian cucumbers or 1 English cucumber, finely diced
3 medium tomatoes deseeded and finely diced
1 small red or white onion finely diced
2 –3 tablespoons fresh lime juice or lemon juice or verjuice (ab-ghooreh)
2 tablespoons olive oil
2 tsp sumac
2 tsp dried mint or 2 tablespoons fresh mint, finely chopped
A handful of chopped parsley or cilantro
Salt and pepper to taste
¾ cup Pomegranate seeds optional

Instructions

Finely dice cucumbers, tomatoes, and onion into small, even cubes (around ¼ inch). The fine chopping is key to the texture of this salad.
3 medium Persian cucumbers, 3 medium tomatoes, 1 small red or white onion
Tip: If using English cucumbers, deseed them first. Also remove tomato seeds to prevent excess liquid.
Place all the chopped vegetables in a large mixing bowl. Add the lime juice (or verjuice), olive oil, mint, sumac, salt, coriander or parsley leaves and pepper.
2 –3 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 tsp sumac, 2 tsp dried mint, Salt and pepper, A handful of chopped parsley or cilantro
Toss everything gently until well combined. Taste and adjust the seasoning or lime juice to your liking — the salad should taste bright and tangy.
Cover and refrigerate for 15–30 minutes to let the flavours blend.
Just before serving, stir in the pomegranate seeds, if using.
¾ cup Pomegranate seeds
Serve cold or at room temperature as a side dish with Persian rice dishes, grilled meats, or stews.

Notes

Use firm, ripe tomatoes to avoid too much liquid.

Dried mint is traditional — crush it gently between your fingers to release the aroma.

Pomegranate seeds are not part of the traditional Shirazi salad recipe, but if you enjoy them, feel free to add some — they complement the flavours beautifully and add a burst of colour.

Adjust the lime juice to your taste — Shirazi salad should be bright and tangy. Use verjuice (ab-ghooreh) instead of lime juice for a traditional Persian flavour.