#iranian shirazi salad

[cinebulle]

Iranian / Persian Salad Shirazi This light-tasting, refreshing salad is made with tomatoes, cucumber, and red onion tossed in an herbed dressing with a hint of sumac.

[davismaia]

Iranian / Persian Salad Shirazi This light-tasting, refreshing salad is made with tomatoes, cucumber, and red onion tossed in an herbed dressing with a hint of sumac.

[matbakh-uk-youtube]

For the recipe please visit the link below

https://youtu.be/8QvK1pMSjRE

Don't forget to subscribe like and share the video please. Your support means alot. Many thanks

[strengthandsunshine]

Simple and fresh Shirazi Salad! This refreshing Persian cucumber and tomato salad is so quick and easy, full of fresh flavors, healthy, crisp, and crunchy! It's a great side dish, appetizer, topping, or accompaniment to so many dishes! Naturally gluten-free, vegan, paleo, and keto, this classic Iranian salad recipe will be your new favorite!

Shirazi Salad (Persian Cucumber & Tomato Salad) https://wp.me/p4UrDz-7HW

[persianatpenn]

Dorm Cooking with a Persian Twist

As a first generation Iranian-American, Persian cuisine has been a staple in my household all of my life.  From daily meals, to Friday night dinners with the whole family, to any and every holiday or special occasion, Persian food always makes an appearance. Since the age of around 10 I have taken every chance to watch and learn from my grandmother while she would spend hours preparing meals for the family. I am proud to say, she thinks my cooking is up to par.

Food is an integral part of Persian culture. To me, Persian culture is all about family and community, and cooking is an awesome way to bring people together, form connections, and make memories. Some of my fondest memories are sitting around a table eating a home cooked meal with family.

Since coming to Penn, I have been eager to share my Persian roots. I am so excited and proud to have been able to share my favorite part of Persian culture through a dorm cooked Persian meal. It made me so proud to see the the smiles around the table as my friends tried my food. I was really pleasantly surprised that they were asking questions about each dish, Persian cooking, and even Persian culture as a whole. It was awesome to lean how open minded others can be about learning about other cultures. Even with the limited ingredients and cooking space, and the fact that a true Persian meal is cooked over an entire day, I am really looking forward to sharing my Persian cooking on a more regular basis.

On the menu:

khoresht-e ghormeh sabzi (خورش قورمه‌سبزی‎), thadig (دیگ), and salad-e Shirazi (شیرازی). My personal all time favorites. Khoresht-e ghormeh sabzi is a popular Persian stew, made with herbs, meat, and kidney beans. Thadig is arguably one of the best dishes ever created. Thadig, or crispy rice, is made my frying the thin layer of rice that sits at the bottom of the pot. Finally, salad-e Shirazi is a cucumber and tomato salad dressed with lemon, oil, salt, pepper, and herbs.

Here’s are my dorm friendly recipies!

Ingredients - Khoresht-e Ghormeh Sabzi (خورش قورمه‌سبزی‎):

Parsley (جعفری)

Cilantro (گشنی)

Spinach (اسفناج)

Fenugreek (شنبلیل)

Onion (پیاز)

Kidney Beans (لوبیا)

Beef (گوشت)

Lemon (لیمو)

Salt (نمک)

Turmeric (زردچوبه)

Ingredients - Tahdig (دیگ):

Rice (چلو)

Yogurt (ماست)

Salt (نمک)

Turmeric (زردچوبه)

(NA)

[farsibooks-blog1]

Iranian food

In this article, we’re going to offer a healthy and tasty recipe from Iranian Cuisine. Are you ready to cook in Iranian style? 🥳

To see more ... 👇🤩

#food #Iran

[chubbievegan]

A spot of my parent's excellent Persian homecooking. Here we have lentil and aubergine stew with soya meat and shoestring potatoes, plus basmati rice, soya yoghurt with walnuts and spinach, a Shirazi salsa style salad and greens. #meatfree #eggfree #dairyfree #whatveganseat #veganfood #plantbased #plantbaseddiet #food #veganforlife #foodporn #veganfortheanimals #crueltyfree #vegetarian #instafood #vegansofig #veglife #veganinspo #manchestervegan #manchesterfood #manchester #veganmanchester #persianfood #iranian #middleeasternfood #iranianfood #persian #homecooking https://www.instagram.com/p/CWnGnnUqrdK/?utm_medium=tumblr

[fidel-guevara]

.

[kin-eats]

Any foods or sweets for Chun-li from Street Fighter? thank you!!

I’ll do my best!

Soba Noodle Salad with Chicken and Sesame

Iranian/Persian Salad Shirazi

Broccoli with Garlic Butter and Cashews

Thai Sweet Sticky Rice with Mango

Fortune Cookies

Kheer

I hope yo enjoy! ~Shadow

[joinbealive]

The ancient herb sumac—made from ruby-colored berries that are ground into a beautiful, coarse powder that bursts with color and flavor—has been underappreciated in American cooking (if you immediately thought of poison ivy, you’re wrong!) for centuries. We’re here to fix that.

If you grew up in a Middle Eastern household, however, you probably have a very different sumac story to tell. “You’ll know it as a souring agent that’s an excellent substitute for lemon or vinegar, and is great to use on kebabs, fish or chicken,” says Tenny Avanesian, an Armenian American Food Entrepreneur and Founder of Lemonette. “It’s been used to add tangy, fresh flavors in Lebanese, Syrian, Armenian, and Iranian cooking for many millennia, and you could not walk through a street food marketplace of centuries past (even today) without seeing it everywhere around you.”

RELATED: This Superfood Tea Is an Anti-Inflammatory Superhero

According to Tenny, sumac is the secret ingredient in endless Middle Eastern mezzes, salads, rice dishes, stews, and kebabs. It’s also the primary element and focal point of za’atar, a very popular and timeless Middle-Eastern spice blend of sumac, oregano, thyme, sesame seeds, and marjoram. And thanks to its beautiful, rich, deep red color, sumac is the perfect finishing touch for dips, vegetables, grains, and more.

How to start cooking with sumac

Sumac is ideally used in place of (or in addition to) lemon juice or lemon zest when making dishes like salads, hummus, marinades or dressings, tzatziki, or baba ganoush.

You can also sprinkle it atop basmati rice, grain salads, pita chips, or any type of flatbread (or use it as way to pump up the flavor of store bought breads or chips). Add it to roasted vegetables, fried or scrambled eggs, or incorporate it into roasted nuts. Rub sumac on meat, fish, or poultry—if you’re grilling them, even better. Shall we go on?

Yes. Because sumac also goes extremely well with mint. “Two salads in particular, Shirazi Salad (in Iranian cuisine) and the Fattoush Salad (in Arabic cuisine) both add sumac and mint to their dressings,” says Tenny.

RELATED: We *Finally* Found the Perfect Formula for a Super Satisfying Salad

Health benefits of sumac

Sumac is one of the most powerful anti-inflammatory spices out there. It ranks high on the ORAC chart, which means it's packed with antioxidants and has the ability to neutralize free radicals that can cause cancer, heart disease, and signs of aging.

Sumac is also a beneficial ingredient for those with type 2 diabetes. Studies have shown that daily intake of sumac for three months will lower the risk of cardiovascular disease among people with type 2 diabetes.

RELATED: 7 Anti-Inflammatory Foods to Eat Every Day for Long-Term Health and Happiness

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[aussietaste]

Persian Cucumber and Tomato Salad - Shirazi Salad Recipe Shirazi salad is a popular traditional Iranian salad that originated from and is named after Shiraz in Southern Iran. It is also known as Persian Cucumber and Tomato Salad. #AuthenticShiraziSalad, #BestShiraziSalad, #BestShiraziSaladRecipe, #CucumberAndTomatoSalad, #EasyShiraziSalad, #HowToMakeAShiraziSalad, #IranianSalad, #IranianShiraziSalad, #PersianCucumberAndTomatoSalad, #PersianShiraziSaladRecipe, #SaladEShirazi, #SaladShiraziRecept, #SaladShiraziReceptshiraziSaladRecipes, #SaladShiraziRezept, #ShiraziCucumberSalad, #ShiraziSalad, #ShiraziSaladDressing, #ShiraziSaladDressingRecipe, #ShiraziSaladIngredients, #ShiraziSaladPersian, #ShiraziSaladPersiana, #ShiraziSaladRecipe, #ShiraziSaladRecipes, #ShiraziSaladVsIsraeliSalad, #ShiraziSaladWithLemonJuice, #WhatIsAShiraziSalad

[foodieland]

• Was your food mostly home prepared? By whom? Who did the grocery shopping? How much did you eat out? What are some of the recipes of the dishes you prepared?

I grew up in a family that despite of the society we had that time my parents believed in equality for men and women. My dad and my mom both worked outside and inside home, and they both were great cooks. They taught us family is everything and we should do everything for each other with no expectations. Most of the food we had were home cook. However, when I moved to the US, I had to cook for myself and at the same time work full and study as well. I try to cook at least twice in a week however the rest of week I have no choice than ordering food from either Uber eat or food places around me. I currently live with one of my sisters and she also have a busy schedule. However, she helps me with the grocery shopping. Sometimes we walk to the Star Market that is 20 minutes walking away from us and shop together. And sometimes we just order online by amazon fresh. One of my favorite dishes is called Gheyme stew. Gheyme is a traditional and popular main food in Iran. It tastes and smell amazing. Iranian people usually cook stew in copper pots. The reason for it is because copper conduct heats very well and it really impact the taste of food. Pictures above is showing how Gheyme serve with saffron rice and Salad Shirazi. It is optional to add fried eggplants or French fries on top of the stew plate to decorate it. If you make Gheyme for 4 people you need to have: 500g cubed lamb or beef, 2 eggplants, 1 onion, 3 cloves garlic, 100g yellow split peas, 3 cups of water, 2tbsp tomato paste, 1 tsp salt and black pepper, 1 tsp turmeric powder, 1 tsp lime juice, 1 tsp cinnamon powder (optional), 1 tsp rosewater (optional and it gives nice smell to the stew). Gheyme’s instructions follows as: - Fry chopped onions and meat together in a melting butter or oil and mix them together by adding turmeric and black paper for 10 minutes. - Add 3 cups of water and cover it and let it cook for half hour on a medium heat until the meat is cooked. - Meanwhile wash split peas carefully with cold water and fry it in a different pot with oil and tomato paste and lime juice for about 7 minutes over medium low heat - Add the split peas to the meat pot, mix them with adding salt and Cinnamon powder. Cover it and let it boil for another half hour. At this step you can start frying eggplant and French fries with oil, salt, turmeric and keep it for decorating the stew.

[tanytours]

lab 2

Visit to an Iranian Restaurant

Hello everyone! In this blog I am going to share my experience of going to a restaurant similar to our culture. Our teacher made teams of three and we all had to visit a specific restaurant. I had two of my Indian friends in my group. We were given an Iranian restaurant which was not far away from the college. We went there in our free period. It was named as “Maison de Kebab" (Fine Cuisine Persane). It was a small restaurant and more like a home dining. I remember we three went there at 11:00 and that was the opening time mentioned online but as knocked the door, the lady inside waved us and told us to wait. We stood there for 5-10 min and then again knocked the door, she opened the door this time and told us to come at 11:20 am as they were not ready yet. So we waited for the restaurant to open. The restaurant finally opened at 11:30 am and we had to wait there for like half an hour. At first when we entered, it gave us the feeling of our home because the table coverings, the decor resembled to that present in our country. We were the first ones to be seated. The lady in charge of the restaurant gave us the menu and meanwhile she went inside to bring her pen and notepad to write the order. We all looked at the menu and selected five dishes that were vegetarian. Out of those five only two were available on that day. We also asked to give us the Cake of the Day but she said that they didn't have then. Each person of the group was supposed to taste one food item and write a critique about it. We ordered three things namely Ash Reshtey (Iranian Lentil Soup), Shirazi Salad and Doogh.  I had  the Doogh to write about.

 DOOGH- SPARKLING YOGURT DRINK :

Doogh is a cold savory yogurt- based beverage. Doogh is served chilled and often served alongside grilled meat or rice. The procedure to make it is mixing yoghurt with chilled  water and people also add mint to this to make it more refreshing  and flavoured. Doogh is good for our health too. Due to the friendly bacteria found in yogurt, it helps  in  digestion, boosts the immune system, prevents inflammation and other infections.

"According to Shirin Simmons, doogh has long been a popular drink and was consumed in ancient Persia(modern-day Iran). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan."( www.wikipedia.org sources)

My friends wrote about the other two dishes namely :

●     The Shirazi Salad  is a popular traditional Iranian dish that has cucumber, tomato, onion, olive oil, and lemon juice as its main ingredients. 

●     ASH RESHTEH- ( IRANIAN LENTIL SOUP) It is a thick Iranian lentil soup (Ash)  served with thin noodles. Kashk( fermented), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chickpeas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper are added to increase the flavour and shelf life of the food. I actually liked this because it was a unique thing to taste and was healthy too.

 It was a not that good of an experience as the lady was not friendly and polite. Although the ambience was good but still we didn't like the place much.

Reference: www.wikipedia.org,  Owner of the restaurant

[vaishu0406-blog]

Lab-3

Iranian cuisine

“History: Iranian cuisine contains Iran's cooking styles. The word Persian cuisine is also used as Iran is also known as Persia, although the ethnic Persians are just one of the indigenous ethnic groups that contributed to the culinary culture of Iran.

Typical Iranian main dishes are meat, vegetables, and nuts variations of rice. In addition to fruits such as plums, pomegranates, quince, prunes, apricots and raisins, herbs are often used. Characteristic Iranian flavours such as saffron, dried lime and other sour flavouring sources, cinnamon, turmeric and parsley are mixed and used in different dishes.

Agriculture: Approximately one-third of the total surface area of Iran is ideal for agriculture, but most of it is not under cultivation due to poor soil and lack of adequate water distribution in many areas. Only 12% of the total land area is being cultivated but less than one-third of the cultivated area is being irrigated; the remainder is committed to dryland farming. Around 92 percent of agricultural products depend on water. The most fertile soils are found in the western and northwestern parts of the country. Approximately 96% of Iran's food security index.”

“Crops:

1.wheat: Iran exported nearly 600,000 tonnes of wheat in 2007. In 2009, approximately 6 million tonnes of wheat will be imported from 15 countries due to the drought in 2008, making Iran the world's largest importer of wheat.

2. Rice: Iran has 3,800 units of rice milling (2009).[23 ] Iran's average rice consumption per capita is 45.5 kg, making Iranians the 13th largest consumer of rice.

3. Sugar: Iran had a total deficit of 400,000 tonnes to 600,000 tonnes of sugar in 2008. Over the past few years, sugar producers have suffered from large imports of cheap sugar, resulting in a 50 percent fall in the production capacity of the sugar industry in 2008.

4. Pistachio: Iran is the largest producer and exporter of pistachios in the world, followed by the United States and Turkey

5. Saffron:  Iran is the largest producer of saffron with 93.7% of the world's total production

6. Tea: Tea production rose to 190,000 tons in 2007 from 130,000 tons in 2004. 75,000 tons of tea is smuggled into Iran each year

7. Fruits:  Iran exported more than 35,000 tons of citrus fruits valued at $20.8 million to 36 countries in 2008.[35] Iran is among the largest producers of berries and stone fruits in the world, especially pomegranates, dates, figs and cherries

8. Horticulture:  Close to 19 million tons of horticultural crops will be produced by the end of the Fourth Plan”

La Maison De Kebab Restaurant

Address: 820 Rue Atwater

Cuisine: Iranian/ Persian

The restaurant was giving us homely vibes. It has some Iranian artifacts like Persian hanging rugs, tile painting, table clothes.

The more interesting thing is the table cloth pattern represents Indian cultural patterns too. the shapes, patterns are more familiar with me as I am from India, I know its patterns very well. the major difference is that we use this type of pattern as our bed sheets.

My dish: Shirazi Salad

“Shirazi salad is a popular traditional Iranian salad originating in Southern Iran and named after Shiraz. It is also known as Persian Cucumber and Tomato Salad. The main ingredients are cucumber, tomato, onion, olive oil, and lemon juice, although sometimes lime juice or verjuice is used in the preparation.

In Iran, it is eaten on its own as a side dish in the summer, along with meat-based foods such as kebab or steak, and as a side dish before and after meals throughout the year. Shirazi salad is sometimes used to complement rice. Cookbook author Jila Dana-Haeri describes it during the summer as a refreshing dish.”

“Shirazi salad has been described as being similar to Iran's national salad and is a common meal accompaniment. It can also be used to reduce the spiciness of stews in a manner similar to that of a condiment. It typically has a crisp and juicy texture and is similar to pico de gallo and Israeli salad.”

Its main ingredients are onions, tomatoes, cucumber, dried mint, and coriander.

It is very easy and quick to make.

we just need to chop tomatoes, onions and cucumber into very finely. And then some lemon juice, dried mint, and coriander leaf to garnish this salad.

I would rank this dish 8 out of 10.

Other dishes:

Ash- reshteh Soup:

“Ash reshteh is a type of āsh (Iranian thick soup) with reshteh (thin noodles), a kashk product that is commonly produced in Iran and Azerbaijan. In Iranian cooking, there are more than 50 types of thick soup, which is one of the most common.”

“Reshteh, kashk, herbs such as parsley, spinach, dill, spring onion ends and sometimes cilantro, chickpeas, black eye beans, lentils, onions, rice, dried mint, garlic, butter, salt and pepper are the ingredients used. This is a vegetarian soup, but it can be easily made vegan by omitting the kashk; meat can be added alternatives

Modern Ash reshteh is eaten during special events in Iran, such as Nowruz, Sizdah be-dar or wintertime. For the new year, the noodles are meant to symbolize good fortune.”

Doogh:

“Doogh is a cold, salty yogurt-based drink mixed with salt. It is popular in Iran, Turkey, the Balkans, Iraq, Jordan, Armenia, Azerbaijan, Israel, Kazakhstan, Tajikistan, Russia, Afghanistan, Cyprus, Lebanon, Syria, and Germany. Beyond the Middle East region, yogurt drinks are popular.”

“Doogh is served chilled and often, especially during summer, as an accompaniment to grilled meat or rice. It is created by combining yogurt with chilled or iced water and is sometimes carbonated and mint-seasoned. Doogh was described in various ways as "diluted yogurt" and "the most refreshing drink made by mixing iced water with yogurt"”

Citation:

Iranian cuisine. (2019, December 6). Retrieved from https://en.wikipedia.org/wiki/Iranian_cuisine.

Doogh. (2019, December 6). Retrieved from https://en.wikipedia.org/wiki/Doogh.

Shirazi salad. (2019, December 7). Retrieved from https://en.wikipedia.org/wiki/Shirazi_salad. 

Ash reshteh. (2019, October 3). Retrieved from https://en.wikipedia.org/wiki/Ash_reshteh.

[farsibooks-blog1]

Persian cookbooks

To learn how to make Ghorme-Sabzi, Shirazi Salad and many great Iranian recipes for main foods and side dishes, check out our Persian Cookbook. 😍

Find Persian cookbooks at the link below 👇😋

#food #Farsi

[negezdik]

Doha’daki ‘Parisa Souq Waqif’ kentin tarihi çarşılarının olduğu bölgede yer alan çok güzel bir İran restoranı.🇶🇦🇶🇦 Adını tarihteki Pers döneminden alan ‘Parisa’ binlerce minik ayna, rengarenk vitraylar, Pers efsanelerinden esinlenen duvar resimleri ve avizeleriyle Binbir Gece Masallarındaki gibi harika bir ambiyansa sahip.👍👍 Şef Alireza’nın hazırladığı geleneksel Pers yemeklerinin günümüze uyarlanarak sunulduğu ‘Parisa’da ‘Shirazi Salatası’, zeytinden yapılan ‘Zeytoon Parvardeh’, patlıcandan yapılan ‘Mirza Ghasemi’, ve Şef’in spesyali ızgara kuzu ‘Taj Bareh Kebab’ muhteşem.💯💯 🇬🇧_________________________________________ ‘Parisa Souq Waqif’ in Doha is a beautiful Iranian restaurant located in the area where the city's historical bazaars are.🇶🇦🇶🇦 ‘Parisa’, which took its name from the Persian period in history, has a great ambiance like thousands of tiny mirrors, colorful stained glass, wall paintings and chandeliers inspired by Persian legends.👍👍 ‘Shirazi Salad’, ‘Zeytoon Parvardeh’ made from olive, ‘Mirza Ghasemi’ made from eggplant, and Chef Alireza’s signature dish lamb barbeque ‘Taj Bareh Kebab’ are all very delicious.💯💯 __________________________________________ @visitqatar @parisasouq #parisa #souqwaqif #souq #visitqatar #Qiff2019 #persian #kebab #lamb #doha #friday #qatar #Gulf #Katar #kebap #patlıcan #kuzu #cuma #mimari #dekorasyon #gününkaresi #Katar #NeGezdik (at Parisa Souq Waqif) https://www.instagram.com/p/BvmegMrgK32/?utm_source=ig_tumblr_share&igshid=1a3zjl552lav0