#shirazi salad recipes

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

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[persianatpenn]

Make Shirazi Salad with Me!

Hi everyone! To learn more about Persian culture and food, I decided to make Shirazi salad, a staple side salad in Persian cuisine, for dinner with my friends this weekend. Despite Shirazi being only composed of a few ingredients, it is packed with flavor and made up of beautiful colors.  

The three main ingredients featured in every Shirazi recipe I encountered were tomatoes, cucumbers, and red onions. In addition to these fundamentals, the recipe I followed called for fresh mint, salt, olive oil, and sumac. It also included an ingredient known as Ab Ghooreh, which is 'an unripe sour grape juice,' but unfortunately, I did not have it on hand (Manfre).

One of the main features that sets Shirazi salad apart from others is the finely chopped vegetables, which make for a refreshing and crisp salad. Due to their small size, the vegetables quickly absorb the salt, citrus, and sumac flavors. Shirazi is best served cold, ideally shortly after adding the dressing.

Here is the recipe breakdown:

Ingredients:

Tomatoes

Red Onions

Cucumbers

Mint Leaves

Salt

Olive Oil

Sumac

Ab Ghooreh (Optional)

Directions:

Begin by washing the vegetables and mint leaves.

Finely chop the tomatoes, red onions, cucumbers, and mint leaves. 

Combine all of the chopped ingredients in a medium sized bowl. 

Once the vegetables and mint have been added to a bowl, add freshly squeezed lemon, salt, and a pinch of sumac. If you have it available, add Ab Ghooreh during this step.

Make sure all of the ingredients are well combined. 

Serve the salad chilled for the best flavor!

Shirazi salad is incredibly versatile and can be served alongside any dish, whether it's rice or steak burritos, as my friends and I did. I learned about how similar it was to Fattoush, a salad primarily featured in the Middle East. The main difference between the them is that Fattoush has fried bread and lettuce. Removed from these differences, I noticed that the flavors of the Shirazi salad mirror many of the flavors found throughout the Middle East. Many of the dishes in my culture also include sumac and strong sour flavors.

Overall, the salad was a huge hit amongst my friends! I was scared of chopping off my fingers while trying to cut the vegetables small, but absolutely loved how easy it was. Shirazi is a tasty, quick way to include vegetables in your diet!

رنيم

Manfre, Ayeh. “Shirazi Salad.” Cooking With Ayeh, 22 Nov. 2022, cookingwithayeh.com/shirazi-salad/.

[thejanedoe1993]

Shirazi salad

I’m a black trans woman fighting poverty and homelessness.

To support myself, I set up a patreon where you can get access to all my recipes, poetry, artwork and photography for just £5.

Links to support me here.

Something new EVERY SINGLE DAY. You won’t regret it.

[marxismdadism]

I'm making oshi palov tonight!

This is the original pilaf style dish. It is rice cooked in a slowly simmered broth and is a popular dish of Tajikistan, Uzbekistan and Afghanistan. It is also eaten in Russia and across the former Soviet Union. You can also find similar rice-cooked-in-broth dishes around the world (from pilaf to risotto to jolof rice to jambalaya). These are all dishes from places to the west of Central Asia and it's a pet theory of mine that everyone who got rice after the Central Asians made their own version of this dish.

I derived my recipe from this one https://arbuz.com/recipes/uzbek-palov-osh-recipe/ since has many little steps and techniques which make it perfect. You could just follow that one (although I think it uses too much water) but that would be less fun.

For my version you will need:

A 2-3 lb roast of beef or lamb (ideally mutton from fat tailed sheep). I used chuck roast. Cut it into big chunks.

4-5 medium carrots, julienned into matchsticks

2 yellow onions, sliced (I used sweet onions)

3.5 cups of rice, thoroughly rinsed

A fuckton of oil. Canola, vegetable oil, safflower or sunflower oil are all good. Flax seed oil is known for particularly tasty, dark and nutty plov but I can only find it as a health supplement. You'll also need to cook the beef and onions at a lower temperature if you use it due to its low smoke point. We'll be getting a dark color and nutty flavor from caramelizing the onions.

A can of chickpeas

3 heads of garlic, kept whole with the outer white peels removed

1 tablespoon of salt

1 teaspoon of black pepper

2 teaspoons of ground cumin

1.5 teaspoons of whole cumin seeds

1.5 teaspoons of coriander

1 teaspoon of chili powder (I used Aleppo chili flakes. This is optional, plov isn't really supposed to be spicy but a touch of heat is nice)

I'll be serving it with my version of shakrob/Shirazi salad (will show you the recipe for that when I get to making it) and Greek yogurt. If you live in a place where you can find Uzbek/Tajik chakka (i.e. you live in Brooklyn, Queens, or somewhere in Russia or Central Asia) or you can make your own use that instead of yogurt.

[jonathanmelendezcooks]

Time for another, some random things I’ve cooked over the past few weeks or so. Vol. 18. #candidcookingjournal -Roasted cherry tomatoes with burrata, prosciutto and crostini. -Quesabirria tacos. -Roasted shawarma chicken, sumac onions, kofta, roasted potatoes, shirazi salad and herby basmati. -My all time favorite potato, sausage and rosemary pizza. -This cute little Valentine’s chocolate cake. -Spam musubi (recipe on the blog). -Air-fryer salmon “poke” bowls. -Little pan bagnats. -Sausage, Shrimp and Grits. -Classic flan. (at Los Angeles, California) https://www.instagram.com/p/CodD8N-yrNA/?igshid=NGJjMDIxMWI=

[ahmeere]

Discover the Finest Persian Restaurant in Dubai for an Authentic Culinary Experience

Dubai is a vibrant city celebrated for its rich, multicultural dining scene, and Persian cuisine stands out for its unique flavors, colorful dishes, and rich culinary traditions. If you’re on a quest to find the best Persian restaurant in Dubai, look no further. Persian cuisine offers an exquisite blend of savory, sweet, and tangy tastes that keep diners coming back for more. Whether you’re craving kebabs, fragrant stews, or delicate saffron-infused rice, Dubai’s Persian restaurants deliver an unforgettable experience. Here’s everything you need to know about the Persian dining scene in the city.

A Fusion of Authentic Flavors at Persian Restaurant Dubai

When it comes to Persian food, ingredients are essential, and at any renowned Persian restaurant in Dubai, you can expect the finest quality. Persian cuisine is known for its careful use of fresh herbs, pomegranates, nuts, and spices such as saffron, cinnamon, and cardamom. Dishes often involve slow cooking, allowing flavors to blend seamlessly. In a Persian restaurant in Dubai, chefs bring this tradition to life, serving up recipes passed down through generations.

Expect a menu brimming with appetizers like hummus, mast-o-khiar (yogurt with cucumber and mint), and kashk-e-bademjan (a creamy eggplant dip). The appetizers set the tone, offering a glimpse into the heart of Persian cuisine that’s centered around balance and fresh, vibrant ingredients.

Savor Traditional Persian Main Courses

At a top Persian restaurant in Dubai, you’ll find an impressive selection of main dishes, from the famous kebabs to traditional stews. Kebabs are an integral part of Persian cuisine, with juicy, marinated meats grilled to perfection. Try koobideh, a tender minced lamb or beef kebab, or joojeh, a saffron-marinated chicken kebab that is both flavorful and aromatic.

Stews, or khoresh, are also essential to Persian dining. One popular choice is Ghormeh Sabzi, a herb-based stew cooked with lamb, kidney beans, and dried lime, giving it a unique, tangy flavor. Another beloved dish is Fesenjan, a sweet-and-sour pomegranate and walnut stew often made with chicken or duck. Both of these dishes capture the complexity and richness of Persian cuisine, making any Persian restaurant in Dubai an ideal spot to indulge in authentic Persian flavors.

Enjoy Signature Persian Sides and Accompaniments

No Persian meal is complete without traditional sides and accompaniments that enhance the dining experience. The most iconic of these is Persian rice, which is light, fluffy, and often adorned with a crisp tahdig (crunchy golden crust). Look for Shirazi salad, a refreshing mix of cucumbers, tomatoes, and onions with a splash of lime, and mast-o-musir, a creamy yogurt with shallots that pairs beautifully with kebabs and stews.

Each Persian restaurant in Dubai offers these sides to complement the main dishes, showcasing the diversity and depth of Persian flavors. Whether you’re enjoying fragrant rice with a delicate saffron touch or cooling your palate with yogurt dips, these sides complete the culinary experience in the best way possible.

Indulge in Persian Desserts and Sweets

For those with a sweet tooth, the dessert offerings at a Persian restaurant in Dubai are a treat to look forward to. Persian sweets are distinct for their use of floral flavors, nuts, and syrup-soaked pastries. The famous baklava, layered with nuts and sweetened with honey or rosewater syrup, is a popular choice.

Another delightful treat is faloodeh, a refreshing dessert made from vermicelli noodles frozen with rosewater, lime, and sugar, creating a unique, icy experience perfect for Dubai’s warm climate. Don’t forget to try saffron ice cream, a creamy dessert infused with saffron and sometimes mixed with pistachios, adding a rich, nutty contrast. Persian desserts bring a sweet end to the flavorful journey that a Persian restaurant in Dubai offers.

Persian Hospitality and Ambience in Dubai’s Best Persian Restaurants

Dining in a Persian restaurant in Dubai isn’t just about the food; it’s also an experience of warm hospitality and Persian culture. Persian restaurants typically reflect traditional designs, with elegant decor, soft lighting, and comfortable seating that mirrors Persian homes. Often, these restaurants have tapestries, intricate tiles, and Persian art that add to the ambiance, giving guests an immersive cultural experience.

Service in these restaurants is another highlight, as Persian hospitality is known for being attentive and welcoming. Staff at a Persian restaurant in Dubai ensure that diners feel at home, often offering suggestions to newcomers and sharing the stories behind various dishes. Dining here is a celebration of both food and Persian traditions, making it a memorable experience for locals and tourists alike.

Vegetarian Delights at Persian Restaurants in Dubai

Persian cuisine is versatile, with plenty of options for vegetarians. Many appetizers, side dishes, and even main courses in a Persian restaurant in Dubai cater to vegetarian tastes. Dishes like kashk-e-bademjan (eggplant dip) and dolmeh (stuffed grape leaves) are popular meat-free options that showcase the earthy, rich flavors of Persian cuisine.

Vegetarian stews like Khoresh Bademjan, made with eggplant and tomatoes, offer hearty, satisfying flavors without meat. Rice dishes such as sabzi polo (herb rice) are also vegetarian-friendly, providing a refreshing and flavorful accompaniment to the meal. The attention to fresh ingredients and the careful blend of spices ensure that even vegetarian diners can enjoy an authentic Persian dining experience in Dubai.

Why Persian Restaurants in Dubai Stand Out in the Culinary Scene

The unique blend of flavors, the artistry in presentation, and the cultural richness make Persian cuisine one of the most cherished in Dubai. A Persian restaurant in Dubai doesn’t just serve food; it offers an entire experience that’s deeply rooted in Persian tradition. The careful preparation of each dish, combined with the welcoming atmosphere, makes Persian restaurants a favorite among locals and tourists alike.

Dubai’s culinary scene is diverse, yet Persian restaurants in Dubai hold a special place for offering a distinct taste that is both comforting and exotic. From family gatherings to romantic dinners, Persian restaurants provide an ideal setting to enjoy high-quality food in a relaxed, inviting environment.

In conclusion, if you’re looking to immerse yourself in Persian flavors and culture, exploring the best Persian restaurant in Dubai is a culinary journey worth taking. The city’s Persian dining scene is vibrant, with each restaurant presenting a unique spin on age-old recipes, offering an unforgettable experience to everyone who walks through their doors. Whether you’re a longtime fan of Persian cuisine or a curious newcomer, these restaurants promise to deliver a meal filled with flavors that will stay with you long after you leave.

[chamerionwrites]

Apropos of nothing except me making a grocery list whilst dreaming about favorite salads (and deliberately albeit sort of arbitrarily excluding many excellent vegetable dishes which I don’t really consider salads):

Cobb salad wherein you replace some or all of the lettuce with fresh basil

Yum kai dao (Thai fried egg salad; make sure you fry the egg fast in hot oil, so it’s very crispy but the yolk isn’t fully set)

Standard Arabic/shirazi/choban/shopska Mediterranean kinda thing with tomatoes/cucumbers/onions/herbs/citrus/olive oil, optionally also other stuff like peppers, radishes, olives, cheese, pomegranates, etc. Add some toasted pitas and you’ve got fattoush. Add a dollop of Greek yogurt and you’ve got a very homey, comforting version with a bit more body, that’s still refreshing enough for summer dinners when you cannot bear to turn on the oven or even the stove.

This super fresh herb & nut & cucumber & lemon number from Sami Tamimi’s Falastin (the version in the book also calls for toasted pumpkin seeds)

Very crunchy thinly sliced cabbage and carrots (you can use one of those bagged cole slaw mixes if you’re in a hurry) mixed up with a whole bunch of fresh cilantro, green onions, lime juice, chopped peanuts, and a drizzle of spicy peanut dressing (I recommend letting some or all of the cabbage chill in the lime juice all day/overnight, maybe with a dash of fish sauce if you’re into that)

Similarly, thinly sliced cabbage and carrots mixed with mango, lime, cilantro, and green onions (again I recommend throwing everything but the cilantro/scallions in a bowl to let the flavors meld). You can add mango to the previous salad too if you have it, but in that one I prefer the mangoes just slightly underripe whereas here without the peanut dressing I want them ripe and serving as the star of the show, you feel me?

Grapefruit & avocado & quick pickled red onions & watercress (this is also incredible with a bit of spicy grilled salmon if you’re eating meat that day)

Honeydew melon, prosciutto, dried figs, goat cheese, walnuts (or something else crunchy), good olive oil and a lemon-balsamic reduction over arugula

Warm goat cheese (are we sensing a decadent theme here), caramelized onions, dried figs, toasted pistachios or pecans, good olive oil and lemon balsamic reduction over arugula.

Put a slight spin on a standard panzanella by grilling the cherry tomatoes, adding chunks of grilled eggplant instead of/in addition to the cucumbers, subbing lemon juice for vinegar, and subbing out the basil for mint. Make sure you zest the lemon too before juicing it. Toss a dollop of yogurt on top if you want.

Winter panzanella loosely inspired by this recipe - personally I use clementine segments instead of oranges because it’s easier and often (unless you have really fresh oranges) better, goat cheese instead of ricotta salata, often add radishes or small fresh turnips (don’t recommend using the big woody ones you often find at the supermarket) for crunch, and while I recognize that it preserves the pretty colors better I cannot be arsed to do the whole bake-in-foil-and-scrub-off-the-skin thing when roasted beets are like fifteen times tastier.

Various other riffs on panzanella. If you find yourself roasting a whole chicken I especially HIGHLY recommend making up some schmaltzy homemade croutons and some schmaltzy black pepper brussels sprouts and tossing all that with some lemon and any other suitable vegetables you have on hand (most decadent version: pomegranates and thinly sliced red onions, with a lemon/pomegranate molasses vinaigrette)

Roasted maple-chile squash (I prefer delicata squash for ease of use/added skin texture/nice shape, tossed in olive oil/sambal oelek/maple syrup/black pepper then roasted), dried cranberries or cherries, toasted squash seeds, maybe some tart apples and/or pecans if you’re feeling fancy, toss it all with some kale and olive oil and balsamic vinegar (you can also do crispy roasted brussels sprouts instead of kale here if you like)

You know how fried chicken and pickles is a thing? Get ahold of some fried chicken, up to and including those premade chicken tenders you find in the freezer section (just please bake them long enough that they’re crispy). Get some pickled banana peppers. Get some sort(s) of sweetish and/or sharpish crunchy root vegetables sliced nice and thin (carrots, radishes, chioggia beets, etc). Whisk up a honey mustard vinaigrette with olive oil and a dash of the banana pickle juice. Put all of that on top of some kind of leafy greens (I like those mixed greens that typically come in bags or cartons for this one, or sometimes baby spinach). Profit.

A lifehack imo is that you simply do not have to eat lettuce in your salads. Spinach, kale, arugula/rocket (my beloved), nasturtiums, mâche, watercress, radicchio, and cabbage all exist. Using A Metric Fuckton Of Herbs is also both viable (and affordable if you have a garden or a sunny windowsill) and 10/10 delicious. Or you can just make a shirazi salad and call it a day. Sometimes the problem is not actually that you don’t like salad, it’s that lettuce is insanely boring unless it’s just-picked fresh or on the rare occasion when you want a caesar salad with some really crunchy romaine

[notjordie-gvf]

shirazi salad

in no way, shape, or form am i Iranian so this will not be an accurate recipe

ingredients

3 roma tomatoes, diced

1 english cucumber or 4 persian cucumbers, small dice

1/4 to 1/2 cup finely chopped onion

3 tbsp fresh parsely

3 tbsp fresh cilantro

3 tbsp fresh dill, use dried if you dont have fresh!

1 tbsp dried mint, or 1/4 cup fresh

salt

pepper

juice of 2 large limes

3 tbsp olive oil

place tomatoes in a colander to release excess liquid

in a large bowl, combine tomatoes, cucumbers, and onions

to flavor, add the fresh herbs and mint, and add a generous amount of salt and pepper. add lime juice and oil

cover and chill for 30 minutes

[bookwyrminspiration]

Kotlc crew’s favorite human foods (if they weren’t vegan)

ooh I am also curious to see what I will come up with for this question! Also I am in no way familiar with all the diverse cuisines of the world so if someone has an addition please feel free to share! the more perspectives the better

Sophie: Canonically her favorite food was fettuccine, so I see no reason not to stick with that! Though if I had to pick something in addition, I'd say maybe a tomato based soup of some kind. She's a warm comfort food kinda person

Fitz: Mole. It's got that deep, rich flavor with a hint of a kick to it and is so versatile! It can go on practically anything and instantly elevates it, so it's very highly rated in his books.

Keefe: Seafood of some kind. Maybe tuna nigiri or some kind of roll with crab. I cannot explain it he just has the vibes. Posssibly a dish with scallops involved as well, maybe a nice pasta

Biana: Perhaps spring rolls? They're incredibly customizable and I think she'd enjoy arranging her fillings to look nice and be delicious. I feel like she'd also really like shrimp, but I'm not sure why.

Dex: Something lemon or pineapple related, he just feels like a tart person. Maybe a sour soup, though I don't have an exact soup in mind. That general area of cuisine though

Marella: Something cool because her body runs so hot, so my first thought was cold soba, but a chilled cucumber soup could also be a good contender.

Linh: She feels like a salad person, so shirazi salad. Light and refreshing and cool and bright, it's just so simple yet delicious.

Tam: Curry. I haven't figured out what kind but I'm thinking he'd appreciate something along those lines. Okay I've done a little more digging and I'm thinking a jalfrezi dish. Savory flavor with some kick

Stina: Getting pasta vibes from her but haven't narrowed it down. Something with a thinner sauce, sundried tomatoes and basil. When I look up things in that vein the internet gives me pasta pomodoro, so I'm going with that

Maruca: Kabob koobideh. I do not know why I just thought of them and then thought of her. Smokey and grilled and juicy and rich in flavor, it just feels like it suits her

Wylie: Fried plantains. With a nice texture on the outside and the warmth, they're a nice comfort food. I also don't quite know my reasoning here but just go with me okay

Jensi: pure cane sugar

[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

[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

[flavorfuleats]

Middle Eastern Salad Shirazi is a chopped salad made of tomato, cucumber, red onion, parsley, and lemon juice.  It’s a fabulous, fresh side dish that perfectly complements kabobs, rice, hummus, and other Middle Eastern favorites!

RECIPE: https://www.flavorfuleats.com/middle-eastern-salad-shirazi/

[malkaleh]

More a note to myself than anything else but - some recipes I’d like to try to make: 

Tahdig (Persian Rice)

Khoresh-e-Fesenjoon (Persian Chicken Stew)

Salad-e-Shirazi 

Persian Yoghurt

This amazing sounding dessert

[sparklydefendorhottub]

Middle Eastern Inspired Layer Dip with Hummus, Muhammara, Baba Ganoush, Herbed Labneh and Shirazi Salad by thefeedfeed | Quick & Easy Recipe | The Feedfeed

#howto I'm certainly no expert on Middle Eastern cuisine; but one thing I am certain of is I can’t get enough of it. The bright, acidic and spice forward flavors filled with varying textures and colors are often just what I’m craving. Plus, I have a penchant for over ordering whenever I go out to eat (Must Try All The Things) so Mezze style eating was pretty much tailor-made for me. You get to try a little of everything;  but clearing all the plates is a truly attainable goal (and one that I strive fo