Shirazi salad (
Persian: سالاد شیرازیsālād shirāzi)[1] is an
Iranian salad that originated from and is named after
Shiraz in southern
Iran.[2][3][4] It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the
Qajar era.[5] Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and
verjuice, although
lime juice is sometimes used in its preparation.[1][6] In Iran, it is eaten in the summer as a
side dish on its own, and year-round as a side dish alongside meat-based foods such as
kebab[6][7][8] and as a side dish before and after meals.[9] Shirazi salad is sometimes served as an accompaniment to rice such as
loobia polo, an Iranian rice dish made with green beans and tomatoes.[10] Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.[2]
Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment.[3] It may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews.[11] It typically has a crisp and moist texture,[1][12] and is somewhat similar to
pico de gallo and
mediterranean salad.[8][13]
Ingredients
The primary ingredients of Shirazi salad consist of small, finely-diced
cucumber,
tomato and
onion, which is mixed with verjuice (or sometimes fresh lemon or lime juice) and some dried mint.[1][2] Olive oil, salt, and pepper may be used,[2][3] and additional ingredients may include chopped mint, parsley, scallions, dill,
sumac, and red vinegar.[8][9] The salad may have a sour and salty flavor, and its flavor may increase after being set for an hour or longer before serving, which allows time for the flavors to intermingle.[2] It may be served with breads such as
pita and
lavash,[6] or with cheese and/or walnuts.[citation needed]