Persian Food from the Non-persian Bride, by Reyna Simnegar
Did you ever hear the rumor that Sephardic men never ever, ever do any housework? Well, I can testify that my father-in-law, Ezzy, has never, ever changed a diaper! However, he is the best fruit-and-vegetable-cutter there is! If you want anything peeled, chopped, or cut—he is the man! So, whenever he comes to visit I know I can count on him to do all my chopping! So much for stereotypes! When it comes to Shirazi salad, he is my personal chopper! You might think this salad is almost identical to Israeli salad, and you might be right—just don’t say it to any one born in Shiraz!
Many people use cilantro in this recipe instead of mint. It is fabulous either way.
2 large tomatoes, washed and diced into 1/4 inch squares
1/2 red onion, peeled and diced into small squares
1 large English seedless cucumber (or 1 regular cucumber), diced into small squares
3/4 cup chopped mint leaves or 1/4 cup dried mint leaves or cilantro
1/4 cup olive oil juice of 3 limes (1/2 cup lime juice)
1 tablespoon salt
1/2 teaspoon pepper
Fesh mint or cilantro leaves (optional)
Mix all vegetables together.
Right before serving pour dressing over and toss salad.
Garnish with fresh mint leaves.
Yield: 3 cups
Watch Reyna demonstrate how to prepare Shirazi Salad.
Recipes: Salads, Vegetable, Persian, Parve, Kosher