Reviewed: Apr. 8, 2012

Hi In Iran, we make it in summer time. for better taste, add some olive oil and black pepper. some grounded dried mint leaves can make it better too!

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Reviewer:

run away cookie

Reviewed: Nov. 20, 2011

I always order Shirazi salad whenever I go to any Persian restaurant, and some times I make it my self . the recipe is good but it needs mint and parsley to be authentic . I love adding black pepper

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Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Sep. 4, 2011

omit mint! could be better

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Kimmer

Cooking Level: Expert

Reviewed: Jul. 15, 2011

This is good and pretty quick to make especially when there isn't any lettuce in the house. It has a very fresh taste. I made 1/2 the recipe and still got nearly the same amount of servings. I think an unpeeled English cucumber and a red onion would work best, but the recipe as is works fine to if made right before eating. I found that it does not refridgerate well at all, as the lemon juice will turn it sour after sitting too long, so I would only make the amount that can be eaten in one meal.

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Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: May 22, 2011

served this a few weeks ago with 'Lamb Shawarma' from this site, and they were both great. i love simple, clean recipes like this; the fact that it's both delicious on its own AND easy to customize to your own tastes makes it five-star worthy, nothing less.

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Reviewer:

peachybean

Reviewed: May 21, 2011

There were a couple of things I knew wouldn’t appeal to me in this recipe so I took the liberty of making a few modifications. I decided for the purpose of what I intended this salad for that it would be easier to eat, and prettier to boot, if it wasn't all chopped up. I used fresh crisp baby cucumbers, sliced, and tiny grape tomatoes. Since I’m having dinner guests tonight and not familiar with their tastes, I played it safe and left out the onion. Finally, with just salt and a little lemon juice, I knew this would be rather flat and lifeless in my view. I had some homemade lemon-dill vinaigrette left over which worked ideally with the addition of even more dill. The salad now is delicious - light, fresh and nicely enhanced with the dill, lemon juice, olive oil, salt, pepper and Dijon mustard in the vinaigrette. I’m sure my guests will love it. I suppose my alterations effectively changed the authenticity of this salad (one I’m not familiar with) but I was quite pleased to use the recipe as a base reference for my own tweaks. As is, however, I can’t rate it any more than average, as it lacks any real character or flavor distinction.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 15, 2011

So refreshing and healthy!!!! It was well worth all the effort of dicing and chopping. Took other viewers advice and added dill, mint, parsley, red pepper and used the red onion. Next time I am going to try the Japanese Rice Wine, but to me the flavor was out of this world even using the lemon juice. With all the compliments I got, I felt like taking a bow...but really SABUYUKCAN and all the helpful reviewers ought to be the ones to do it!!! Thanks so much for a keeper.

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Reviewer:

Gotrecipe?

Home Town: Fort Myers, Florida, USA

Living In: Lowell, Florida, USA

Reviewed: Aug. 29, 2010

This was great! Reminds me of my favorite Greek salad. I added dried oregano for a little more flavor. Great summer salad without oil.

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Reviewer:

JKChef

Reviewed: Jul. 20, 2010

Close, but not entirely authentic. Add parsley (about 1/2 cup finely chopped) and mint. Ironically dried mint (labeled as mint flakes in traditional grocery stores) works best - 1 or 2 tbsp. Also, for clarification, red onion not white onion. While lemon juice is typically used in this dish in northern Iran, try it southern style with lime juice instead. It adds a little more zing. We usually use at least one (if not two) freshly squeezed lemon/lime; 1 tbsp is too little. Finally, let the salad refrigerate for at least 30 minutes to blend the flavors. This salad makes a great accompaniment to Middle Eastern dishes such as kabob, kofta, falafel, donair, etc, but also try it with steak or carne asada. Yum.

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