Iranian Shirazi Salad
Sick of the usual tomato and cucumber salad? Try this Iranian Shirazi salad and thank me later.
Whether you are vegan or love meat, this Iranian Shirazi salad has something for everyone. The crunch of the pomegranate seeds, the bite of the cucumber, the juice of the tomatoes and the fresh fragrance of the parsley will surely keep one and all happy.
This Iranian Shirazi salad will work wonderfully well with grilled fish. I had it tossed in some left over couscous for lunch and it was magnificent. It screams for roast chicken and a chunk of crusty bread. It can do no wrong.
By the way, if you’re ever stuck with a glut of tomatoes and you’re not sure what to do with them, do try these oven baked breaded tomatoes.
- 1 cucumber
- 1 punnet of ripe cherry tomatoes
- 1/2 red onion or 1 bunch of scallions
- 1/2 pomegranate
- 1 large bunch of parsley
- juice of a half a juicy lemon
- 2 heaped teaspoons of sumac
- 1 heaped teaspoon of black pepper
- 2 tablespoons of olive oil
- salt flakes to taste
- Wash your tomatoes and cucumber.
- Cut them in small cubes. You do not want them bigger than your thumb nail.
- Chop the onion or scallion finely
- Deseed your pomegranate.
- In a bowl, mix the sumac, lemon juice, olive oil and pepper.
- Pour over your salad and toss it until everything is coated.
- Let it stand for 1o min for the flavours to mingle and develop
- Chop your parlsey and mix it in just before you serve it to ensure maximum freshness.
- Salt to taste.
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This looks and sounds delicious. I have a hankering for a nice salad, it must be the milder weather!
I’m the same. There is something about the body awakening with the arrival of spring also, I think.
So beautiful and fresh looking. I love making salads now heading into warmer weather. I’m possibly being optimistic here!
Salads bring sunshine. Fact.