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{{Short description|Iranian salad}}
⚫ '''Shirazi salad''' ({{lang-fa|سالاد شیرازی}} ''sālād shirāzi'')<ref name="Shafia 2013 p. 59"/> is an ] salad that originated from and is named after ] in southern ].<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/><ref name="The Irish Times 2013"/><ref name="Vartanian Kubal Wolfe 2014 p. 217"/> It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century.<ref>{{Cite journal|last=Chehabi|first=H. E.|date=2003-03-01|title=The Westernization of Iranian Culinary Culture|url=https://doi.org/10.1080/021086032000062875|journal=Iranian Studies|volume=36|issue=1|pages=43–61|doi=10.1080/021086032000062875|issn=0021-0862}}</ref> Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and ], although ] is sometimes used in its preparation.<ref name="Shafia 2013 p. 59"/><ref name="Raichlen 2008 p. 118"/> In Iran, it is eaten in the summer as a ] on its own, and year-round as a side dish alongside meat-based foods such as ]<ref name="Raichlen 2008 p. 118"/><ref name="C-J Recipes 2012"/><ref name="Stewart Edwards Warner"/> or ], and as a side dish before and after meals.<ref name="Reid 2006 p. 165"/> Shirazi salad is sometimes served as an accompaniment to rice.<ref name="Kelly 2014"/> Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/>
{{Infobox food
| name = Shirazi salad
| image = سالاد شیرازی.jpg
| caption =
| alternate_name =
| country = {{flag|Iran}}
| region = {{IRN}} (])
| national_cuisine = ]
| creator = ]
| course = ], ]
| type = ]
| served = Cold
| variations =
| main_ingredient = ], ], ], ], ], ], ]
| similar_dish =
| calories = 50
| other =
}}
⚫ '''Shirazi salad''' ({{langx|fa|سالاد شیرازی}} ''sālād shirāzi'')<ref name="Shafia 2013 p. 59"/> is a ] salad that originated from and is named after ] in southern ].<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/><ref name="The Irish Times 2013"/><ref name="Vartanian Kubal Wolfe 2014 p. 217"/> It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the ].<ref>{{Cite journal|last=Chehabi|first=H. E.|date=2003-03-01|title=The Westernization of Iranian Culinary Culture|url=https://doi.org/10.1080/021086032000062875|journal=Iranian Studies|volume=36|issue=1|pages=43–61|doi=10.1080/021086032000062875|s2cid=162389157 |issn=0021-0862}}</ref> Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and ], although ] is sometimes used in its preparation.<ref name="Shafia 2013 p. 59"/><ref name="Raichlen 2008 p. 118"/> In Iran, it is eaten in the summer as a ] on its own, and year-round as a side dish alongside meat-based foods such as Persian ]<ref name="Raichlen 2008 p. 118"/><ref name="C-J Recipes 2012"/><ref name="Stewart Edwards Warner"/> and as a side dish before and after meals.<ref name="Reid 2006 p. 165"/> Shirazi salad is sometimes served as an accompaniment to rice such as ], an Iranian rice dish made with green beans and tomatoes.<ref name="Kelly 2014"/> Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/>


Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment.<ref name="The Irish Times 2013"/> It may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews.<ref name="www.ajc.com 2015"/> It typically has a crisp and moist texture,<ref name="Shafia 2013 p. 59"/><ref name="Bon Appétit"/> and is somewhat similar to ] and ].<ref name="Stewart Edwards Warner"/><ref name="Eshghi 2013"/> Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment.<ref name="The Irish Times 2013"/> It may also be used in a manner similar to that of a condiment, to reduce the herbal flavor of stews.<ref name="www.ajc.com 2015"/> It typically has a crisp and moist texture,<ref name="Shafia 2013 p. 59"/><ref name="Bon Appétit"/> and is somewhat similar to ] and ].<ref name="Stewart Edwards Warner"/><ref name="Eshghi 2013"/>


==Ingredients== ==Ingredients==
] ]
The primary ingredients of Shirazi salad consist of small, finely-diced ], ] and ], which is mixed with verjuice (or sometimes fresh lemon or lime juice) and some dried mint.<ref name="Shafia 2013 p. 59"/><ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/> Olive oil, salt, and pepper may be used,<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/><ref name="The Irish Times 2013"/> and additional ingredients may include chopped mint, parsley, scallions, dill, ], and red vinegar.<ref name="Stewart Edwards Warner"/><ref name="Reid 2006 p. 165"/> 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.<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/> It may be served with breads such as ] and ],<ref name="Raichlen 2008 p. 118"/> or with cheese and/or walnuts. The primary ingredients of Shirazi salad are finely diced ], ], and ], whichares mixed with verjuice (or sometimes fresh lemon or lime juice) and some dried mint.<ref name="Shafia 2013 p. 59"/><ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/> Olive oil, salt, and pepper may be used,<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/><ref name="The Irish Times 2013"/> and additional ingredients may include chopped mint, parsley, scallions, dill, ], and red vinegar.<ref name="Stewart Edwards Warner"/><ref name="Reid 2006 p. 165"/> 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.<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/> It may be served with breads such as ] and ],<ref name="Raichlen 2008 p. 118"/> or with cheese and/or walnuts.{{Cn|date=August 2021}}


==See also== ==See also==
{{Portal|Food}}
{{div col|colwidth=20em}} {{div col|colwidth=20em}}
* ] * ], a similar salad from Afghanistan
* ] * ], a similar salad from the Arab world
⚫ * ], a similar salad from Turkey
* ]
* ], a similar salad from Greece
⚫ * ]
* ] * ], a similar salad from Israel
* ] * ], a similar salad from East Africa
* ], a similar salad from India
* ]
* ], a similar salsa from Mexico
* ]
* ], a similar salad from Serbia
* ], a similar salad from Bulgaria
{{div col end}} {{div col end}}


==References== ==References==
{{reflist|30em|refs= {{reflist|30em|refs=
<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181">{{cite book | last=Dana-Haeri | first=J. | last2=Lowe | first2=J. | last3=Ghorashian | first3=S. | title=New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran | publisher=I.B.Tauris | year=2011 | isbn=978-0-85771-955-3 | url=https://books.google.com/books?id=oIkAAwAAQBAJ&pg=PA181 | page=181}}</ref> <ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181">{{cite book | last1=Dana-Haeri | first1=J. | last2=Lowe | first2=J. | last3=Ghorashian | first3=S. | title=New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran | publisher=I.B.Tauris | year=2011 | isbn=978-0-85771-955-3 | url=https://books.google.com/books?id=oIkAAwAAQBAJ&pg=PA181 | page=181}}</ref>
<ref name="The Irish Times 2013">{{cite web | title=Shirazi salad | website=The Irish Times | date=March 21, 2013 | url=http://www.irishtimes.com/life-and-style/food-and-drink/recipes/shirazi-salad-1.1772589 | access-date=October 31, 2015}}</ref> <ref name="The Irish Times 2013">{{cite news | title=Shirazi salad | newspaper=The Irish Times | date=March 21, 2013 | url=http://www.irishtimes.com/life-and-style/food-and-drink/recipes/shirazi-salad-1.1772589 | access-date=October 31, 2015}}</ref>
<ref name="C-J Recipes 2012">{{cite web | title=Caspian Grill’s chicken kabobs with basmati rice and shirazi salad | website=C-J Recipes | date=March 8, 2012 | url=http://blogs.courier-journal.com/recipes/2012/03/08/caspian-grills-chicken-kabobs-with-basmati-rice-and-shirazi-salad/ | access-date=October 31, 2015}}</ref> <ref name="C-J Recipes 2012">{{cite web | title=Caspian Grill's chicken kabobs with basmati rice and shirazi salad | website=C-J Recipes | date=March 8, 2012 | url=http://blogs.courier-journal.com/recipes/2012/03/08/caspian-grills-chicken-kabobs-with-basmati-rice-and-shirazi-salad/ | access-date=October 31, 2015}}</ref>
<ref name="Vartanian Kubal Wolfe 2014 p. 217">{{cite book | last=Vartanian | first=A. | last2=Kubal | first2=A. | last3=Wolfe | first3=L. | title=The Paleo Foodie Cookbook: 120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free & Delicious Meals | publisher=Page Street Publishing | year=2014 | isbn=978-1-62414-049-5 | url=https://books.google.com/books?id=m7UpAgAAQBAJ&pg=PA217 | page=217}}</ref> <ref name="Vartanian Kubal Wolfe 2014 p. 217">{{cite book | last1=Vartanian | first1=A. | last2=Kubal | first2=A. | last3=Wolfe | first3=L. | title=The Paleo Foodie Cookbook: 120 Food Lover's Recipes for Healthy, Gluten-Free, Grain-Free & Delicious Meals | publisher=Page Street Publishing | year=2014 | isbn=978-1-62414-049-5 | url=https://books.google.com/books?id=m7UpAgAAQBAJ&pg=PA217 | page=217}}</ref>
<ref name="www.ajc.com 2015">{{cite web | title=A Persian feast | website=www.ajc.com | date=October 15, 2015 | url=http://www.ajc.com/news/lifestyles/food-cooking/a-persian-feast/nkNnH/ | access-date=October 31, 2015}}</ref> <ref name="www.ajc.com 2015">{{cite web | title=A Persian feast | website=www.ajc.com | date=October 15, 2015 | url=http://www.ajc.com/news/lifestyles/food-cooking/a-persian-feast/nkNnH/ | access-date=October 31, 2015}}</ref>
<ref name="Reid 2006 p. 165">{{cite book | last=Reid | first=S. | title=Fitting Into Your Genes: Healthy Living And Eating in Philadelphia | publisher=Peconic Press | year=2006 | isbn=978-0-9768176-2-8 | url=https://books.google.com/books?id=7016tWhu4zYC&pg=PA165 | page=165}}</ref> <ref name="Reid 2006 p. 165">{{cite book | last=Reid | first=S. | title=Fitting Into Your Genes: Healthy Living And Eating in Philadelphia | publisher=Peconic Press | year=2006 | isbn=978-0-9768176-2-8 | url=https://books.google.com/books?id=7016tWhu4zYC&pg=PA165 | page=165}}</ref>
<ref name="Stewart Edwards Warner">{{cite book | last=Stewart | first=B. | last2=Edwards | first2=D. | last3=Warner | first3=J. | title=Paleo Fitness: A Primal Training and Nutrition Program to Get Lean, Strong and Healthy | publisher=Ulysses Press | year=2013 | isbn=978-1-61243-207-6 | url=https://books.google.com/books?id=0BgojLC-6O8C&pg=PA251 | page=251}}</ref> <ref name="Stewart Edwards Warner">{{cite book | last1=Stewart | first1=B. | last2=Edwards | first2=D. | last3=Warner | first3=J. | title=Paleo Fitness: A Primal Training and Nutrition Program to Get Lean, Strong and Healthy | publisher=Ulysses Press | year=2013 | isbn=978-1-61243-207-6 | url=https://books.google.com/books?id=0BgojLC-6O8C&pg=PA251 | page=251}}</ref>
<ref name="Shafia 2013 p. 59">{{cite book | last=Shafia | first=L. | title=The New Persian Kitchen | publisher=Potter/TenSpeed/Harmony | year=2013 | isbn=978-1-60774-358-3 | url=https://books.google.com/books?id=YJifUu6WnKgC&pg=PA59 | access-date=October 31, 2015 | page=59}}</ref> <ref name="Shafia 2013 p. 59">{{cite book | last=Shafia | first=L. | title=The New Persian Kitchen | publisher=Potter/TenSpeed/Harmony | year=2013 | isbn=978-1-60774-358-3 | url=https://books.google.com/books?id=YJifUu6WnKgC&pg=PA59 | access-date=October 31, 2015 | page=59}}</ref>
<ref name="Raichlen 2008 p. 118">{{cite book | last=Raichlen | first=S. | title=The Barbecue! Bible 10th Anniversary Edition | publisher=Workman Publishing Company | year=2008 | isbn=978-0-7611-5957-5 | url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA118 | page=118}}</ref> <ref name="Raichlen 2008 p. 118">{{cite book | last=Raichlen | first=S. | title=The Barbecue! Bible 10th Anniversary Edition | publisher=Workman Publishing Company | year=2008 | isbn=978-0-7611-5957-5 | url=https://books.google.com/books?id=kibIQBCGmmwC&pg=PA118 | page=118}}</ref>
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==Further reading== ==Further reading==
* {{cite web | last=Onion | first=Medium Spring | last2=Sliced | first2=Thinly | title=Shirazi Salad | website=] | date=May 5, 2013 | url=http://www.bonappetit.com/recipe/shirazi-salad | access-date=October 31, 2015}} * {{cite web | last1=Onion | first1=Medium Spring | last2=Sliced | first2=Thinly | title=Shirazi Salad | website=] | date=May 5, 2013 | url=http://www.bonappetit.com/recipe/shirazi-salad | access-date=October 31, 2015}}


== External links == == External links ==
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] ]
] ]
] ]
]

Latest revision as of 14:53, 4 December 2024

Iranian salad
Shirazi salad
TypeSalad
CourseEntrée, side dish
Place of origin Iran
Region or state Iran (Shiraz)
Associated cuisineIranian cuisine
Created byShirazis
Serving temperatureCold
Main ingredientsCucumber, tomato, onion, mint, parsley, lime juice, Verjuice
Food energy
(per serving)		50 kcal (209 kJ)

Shirazi salad (Persian: سالاد شیرازی sālād shirāzi) is a Persian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. 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 Persian kabob and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.

Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment. It may also be used in a manner similar to that of a condiment, to reduce the herbal flavor of stews. It typically has a crisp and moist texture, and is somewhat similar to pico de gallo and Mediterranean salad.

Ingredients

Iraniain loobia polo (green bean cooked with rice) and Shirazi salad

The primary ingredients of Shirazi salad are finely diced cucumber, tomato, and onion, whichares mixed with verjuice (or sometimes fresh lemon or lime juice) and some dried mint. Olive oil, salt, and pepper may be used, and additional ingredients may include chopped mint, parsley, scallions, dill, sumac, and red vinegar. 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. It may be served with breads such as pita and lavash, or with cheese and/or walnuts.

See also

References

  1. ^ Shafia, L. (2013). The New Persian Kitchen. Potter/TenSpeed/Harmony. p. 59. ISBN 978-1-60774-358-3. Retrieved October 31, 2015.
  2. ^ 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. ^ "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. Chehabi, H. E. (2003-03-01). "The Westernization of Iranian Culinary Culture". Iranian Studies. 36 (1): 43–61. doi:10.1080/021086032000062875. ISSN 0021-0862. S2CID 162389157.
  6. ^ Raichlen, S. (2008). The Barbecue! Bible 10th Anniversary Edition. Workman Publishing Company. p. 118. ISBN 978-0-7611-5957-5.
  7. "Caspian Grill's chicken kabobs with basmati rice and shirazi salad". C-J Recipes. March 8, 2012. Retrieved October 31, 2015.
  8. ^ 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.
  9. ^ Reid, S. (2006). Fitting Into Your Genes: Healthy Living And Eating in Philadelphia. Peconic Press. p. 165. ISBN 978-0-9768176-2-8.
  10. Kelly, Rachel (August 26, 2014). "18 recipes for leftover mint". the Guardian. Retrieved October 31, 2015.
  11. "A Persian feast". www.ajc.com. October 15, 2015. Retrieved October 31, 2015.
  12. "Shirazi Salad Recipe". Bon Appétit. May 5, 2013. Retrieved November 11, 2015.
  13. 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

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