This is one of those dishes whose simplicity belies how utterly amazing the combination of ingredients tastes...
Which is perhaps why it is pretty much the national salad dish of Iran.
Hailing from the city of Shiraz, this Persian salad is to Iran, what
Kachumber is to India.
With the same base of cucumber, tomato and onion, salad Shirazi is flavoured with citrus and mint. I've added fresh pomegranate seeds to my version, for delicious little pops of sweetness with a crunch, and the fresh mint brings it all together beautifully.
It's good to make this a little in advance and leave it to chill for an hour or so, to allow the flavours to mingle. It's great as a side dish to pretty much any Persian meal - we had it on the side of some delicious Joojeh kababs (Persian chicken kebabs with saffron and lemon - recipe here) along with my Persian-inspired quinoa and lentil salad with roasted vegetables, sumac and fresh herbs.
This serves four people as a side dish, at 38 calories per serving. [Calories in square brackets]
