Iranian Shirazi Salad
This tasty salad can be found throughout Iran on practically every table, any time of the day. It is used much in the same way Pico de gallo is, to cleanse the palate and provide a counterpart for other bold flavors. The juice left in the bottom of the bowl is the best part, perfect for dipping bread or spoons full of rice into.
- 3 to 4 Persian cucumbers, diced
- ½ red onion, diced
- 2 Tablespoons cilantro, finely chopped
- 1 teaspoon dried mint
- 2 to 3 medium tomatoes, diced
- ¼ cup freshly squeezed lime juice
- 3 Tablespoons olive oil
- 3/4 teaspoon salt, plus salt and pepper to taste
Dice cucumber, tomato and onion into relatively uniform 1/4 inch pieces and place into a medium size mixing bowl. In a separate bowl, whisk together lime juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cover each bowl and store in the refrigerator until ready to serve. Stir to combine the vinaigrette with the vegetables just before serving.
The history of the manufacturing and design of painted tiles in Iran goes back to the prehistoric period. Tile has a very prominent place in the art and design of Iranian culture and architecture. These tile patterns make for stunning displays on buildings throughout the country.