Recipe by SABUYUKCAN
"This is an easy recipe my friend gave me, it's healthy and delicious."
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cucumbers, peeled and diced
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.
Living in a Persian household for many years, we have changed this recipe & it is even better.
Finely chop dill, italian parsley and mint, red pepper,red onion, persian cucumber (all a small dice) tomatoes are optional Instead of Lemon juice, use Japanese rice wine... what flavor!
This is a traditional dish that all Persians have had in their lifetime. The only thing missing is chopped mint, which brings the whole dish together!
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.
Fresh and crunchy. The only thing I added was some chopped mint because that is how I had it at a Persian restaurant. It tastes more authentic!
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.
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.
I love how healthy & delicious this is !!! I added a good handful of minced fresh mint & about half a handful of minced fresh italian parsley. I topped with feta. I recommend that you serve with a slotted spoon &/or place in a different bowl (after draining) before serving. I accompanied this with baked pita triangles.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
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