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'''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"/> |
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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 Iran.<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"/> |
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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 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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==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 and some dried mint but sometimes they use fresh lemon or lime juice instead.<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, ], red vinegar,<ref name="Stewart Edwards Warner"/><ref name="Reid 2006 p. 165"/> 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.<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. |
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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. |
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==See also== |
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==See also== |
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.
