Shiraz Salad

As promised in the previous post, here's the recipe for the Shiraz salad that I prepared for Father's Day.  This is probably the easiest and quickest Persian recipe you'll ever encounter.  This was the very first Persian dish my mom learned to make.  I used to watch her prepare this when I was little.  Years later, when I went off to college/university, I would prepare this every week when I got tired of the usual North American college student 's staple diet of instant mac and cheese, two-dollar pizzas and instant noodles.  Needless to say, this was the first "real"  and nutritious food I ever learned to put together.

This light and refreshing salad originates from Shiraz, a city in the southwest of Iran.  It is a city that has produced some of the greatest poets of Persian literature, as well as artists and philosophers.  This is also a city that's well-renowned for producing those much coveted Persian rugs. 

In addition, this is also the city where Shirazi Wine was once produced, during a time when Shiraz was known as the finest wine producer in the Middle East.   In the Rubaiyat Of Omar Khayyam,  perhaps one of the most well-known piece of Persian literature outside of Iran,  the Shirazi wines are mentioned with high praises.  Wine production in Shiraz has now ceased since it became an Islamic republic, if I'm not mistaken.

For this salad, the recipe originally calls for Persian cucumbers.  My mother used to buy them at the Farmer's market in Santa Monica, CA.  So try finding them at your local farmer's market.  If they're not available, you may use Japanese cucumbers instead, which I did.  

This salad usually varies from one family to another.  Some Persian moms add mint leaves or

bell peppers or whatever ingredient is in season.  

It is suggested to prepare the dressing just before  you're about to serve the salad

Shirazi Salad (Salad-e Shirazi)

serves 4-6   preparation time: 15-20 minutes

Ingredients:

3-4 medium-sized cucumbers, peeled (optional)

2 medium-sized tomatoes

1 medium onion, peeled

Directions:

1. Dice all the ingredients finely.  Toss together until well-mixed.

2. Refrigerate until ready to serve.  

Dressing:

4 tbsp lemon juice

1 tbsp olive oil

Salt, to taste  (optional)

Ground black pepper, to taste (optional)

Directions:

1.  Stir the first 3 ingredients together.

2.  Season with salt and pepper if desired.