Shirazi salad (Template:Lang-fasālād shirāzi)[1] is an Iranian salad that originated from and is named after Shiraz in southern Iran.[2][3][4] 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.[5] Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation.[1][6] 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[6][7][8] and as a side dish before and after meals.[9] Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes.[10] Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.[2]
Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment.[3] It may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews.[11] It typically has a crisp and moist texture,[1][12] and is somewhat similar to pico de gallo and mediterranean salad.[8][13]
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 (or sometimes fresh lemon or lime juice) and some dried mint.[1][2] Olive oil, salt, and pepper may be used,[2][3] and additional ingredients may include chopped mint, parsley, scallions, dill, sumac, and red vinegar.[8][9] 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.[2] It may be served with breads such as pita and lavash,[6] or with cheese and/or walnuts.[citation needed]
Iran
