| Revision as of 16:15, 28 May 2023 editJulietdeltalima (talk | contribs)Extended confirmed users, New page reviewers, Pending changes reviewers, Rollbackers71,865 edits capitalization and spacing correctionsTags: Mobile edit Mobile web edit Advanced mobile edit← Previous edit |
Latest revision as of 14:53, 4 December 2024 edit undoRodw (talk | contribs)Autopatrolled, Event coordinators, Extended confirmed users, New page reviewers, Pending changes reviewers, Rollbackers770,934 editsm Disambiguating links to Mint (link changed to Mentha) using DisamAssist. |
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| caption = |
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| alternate_name = |
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| country = {{IRN}} |
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| country = {{flag|Iran}} |
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| region = ] |
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| region = {{IRN}} (]) |
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| national_cuisine = ] |
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| course = |
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| type = Salad |
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| creator = ] |
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| course = ], ] |
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| type = ] |
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| served = Cold |
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| served = Cold |
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| variations = |
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| variations = |
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| main_ingredient = Cucumber, tomato, onion, mint, olive oil (optional) |
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| main_ingredient = ], ], ], ], ], ], ] |
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| similar_dish = |
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| calories = 50 |
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| calories = 50 |
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'''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 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 ]<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"/> |
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'''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"/> |
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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"/> |
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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"/> |
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==Ingredients== |
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==Ingredients== |
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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.{{Cn|date=August 2021}} |
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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}} |
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==See also== |
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==See also== |
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{{Portal|Food}} |
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* ] |
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* ], a similar salad from Afghanistan |
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* ] |
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* ], a similar salad from the Arab world |
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* ], a similar salad from Turkey |
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* ] |
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* ], a similar salad from Greece |
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* ] |
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* ] |
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* ], a similar salad from Israel |
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* ] |
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* ], a similar salad from East Africa |
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* ], a similar salad from India |
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* ] |
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* ], a similar salsa from Mexico |
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* ] |
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* ], a similar salad from Serbia |
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* ], a similar salad from Bulgaria |
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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.
Iran
