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'''Shirazi salad''' ({{lang-fa|سالاد شیرازی}} ''salad shirāzi'')<ref name="Shafia 2013 p. 59"/> is a popular traditional Iranian salad that originated from and is named after ] in Southern Iran.<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/><ref name="The Irish Times 2013"/><ref name="Vartanian Kubal Wolfe 2014 p. 217"/> Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and ], although ] is sometimes used in its preparation but verjuice is the right ingredient.<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"/>
'''Shirazi salad''' ({{lang-fa|سالاد شیرازی}} ''salad shirāzi'')<ref name="Shafia 2013 p. 59"/> is a traditional ] salad that originated from and is named after ] in Southern Iran.<ref name="Dana-Haeri Lowe Ghorashian 2011 p. 181"/><ref name="The Irish Times 2013"/><ref name="Vartanian Kubal Wolfe 2014 p. 217"/> Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and ], although ] is sometimes used in its preparation but verjuice is the right ingredient.<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"/>
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 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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==See also==
==See also==
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{{portal|Food|Iran}}
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Revision as of 06:49, 22 July 2020
Shirazi salad (Template:Lang-fasalad shirāzi) is a traditional Iranian salad that originated from and is named after Shiraz in Southern Iran. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation but verjuice is the right ingredient. 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 or steak, and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice. 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 spiciness of stews. It typically has a crisp and moist texture, and is somewhat similar to pico de gallo and Israeli salad.
Ingredients
Iraniain loobia polo (green bean cooked with rice) and Shirazi salad
The primary ingredients of Shirazi salad consist of small, finely-diced cucumber, tomato and onion, which is mixed with verjuice and some dried mint but sometimes they use fresh lemon or lime juice instead. Olive oil, salt, and pepper may be used, and additional ingredients may include chopped mint, parsley, scallions, dill, sumac, red vinegar, 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. It may be served with breads such as pita and lavash, or with cheese and/or walnuts.
