Friday, 20 April 2012

Salad-e Shirazi

It's classic of Middle Eastern feasts to have a beautiful fresh tomato and  herb salad and Iran is no exception. Iranian food is generally packed full of chopped herbs (sabzi) which make for incredible fresh and tangy salads. This recipe isn't the most unusual or remarkable salad you've ever come across, but it's one that you'll go back to and make again and again and again!

On another note - I've been nominated for the Best Australian Blogs 2012 People's Choice Award - you can vote for me by hitting up this link:

4 tomatoes
1 small onion
2 Lebanese cucumbers
Juice of 2 limes
1/2 bunch fresh mint
1/2 bunch fresh parsley
2 tbsp olive oil
1 tsp cracked black pepper
Salt to taste

To Make
1. Finely dice the tomatoes and then put in a strainer to strain out some of the juice while you prepare the rest of the ingredients (seems a shame to waste I know, but if you don't your salad will be very mushy!).
2. Peel the onion and dice very finely. Dice the cucumber.
3. Finely chop all the herbs.
4. Mix all the ingredients together in a bowl and allow to sit for about 20 minutes in the fridge. Serve.

Serves 2 (or 4 as a side salad).

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