Shirazi Recipe

Name: Denj restaurant and bars Shirazi Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1.5 cups English cucumber (or Persian cucumber), peeled if waxed; 1 cups Ripe tomatoes (firm, seeded if large), very finely diced; 0.5 cups Red onion, very finely diced (or sweet onion); 0.25 cups Fresh flat-leaf parsley, finely chopped; 2 tbs Fresh mint leaves, finely chopped; 2 tbs Fresh lemon juice; 1 tbs Extra-virgin olive oil; 0.25 tsp Dried rosewater (optional); 0.75 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.5 tsp Sumac (for sprinkling); 2 wedges Extra lemon wedges (to taste)

Inspired by Denj restaurant and bar

Time20m

Serves4

A refreshing persian salad of finely diced cucumber, tomato, and onion, tossed with olive oil, lemon juice & herbs.

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Ingredients

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Salad

1 1/2 cups English cucumber (or Persian cucumber), peeled if waxed

1 cups Ripe tomatoes (firm, seeded if large), very finely diced

1/2 cups Red onion, very finely diced (or sweet onion)

1/4 cups Fresh flat-leaf parsley, finely chopped

2 tbs Fresh mint leaves, finely chopped

Dressing

2 tbs Fresh lemon juice

1 tbs Extra-virgin olive oil

1/4 tsp Dried rosewater (optional)

3/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Optional finishing

1/2 tsp Sumac (for sprinkling)

2 wedges Extra lemon wedges (to taste)

Method

Salad

Prepare cucumbers

If cucumbers are waxed, peel them. Cut off ends, slice lengthwise if large and scoop seeds if watery. Finely dice the cucumber into small (about 3–4 mm) uniform pieces. Measure about 1.5 cups and place in a large mixing bowl.

Prepare tomatoes

Core and seed tomatoes if very juicy: cut into quarters, scoop out seeds with the tip of a spoon, then finely dice to about the same size as the cucumber (about 3–4 mm). Add to the bowl with cucumbers.

Prepare onion and herbs

Peel and finely dice the red onion very small (so it melds with the salad). Finely chop the parsley and mint. Add onion and herbs to the bowl with cucumber and tomato.

Gently toss the vegetables and herbs together with a large spoon to combine while you prepare the dressing.

Dressing

In a small bowl or jar combine 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon dried rosewater (optional for a floral note), 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Whisk or shake vigorously for 10–15 seconds until the dressing emulsifies and salt dissolves. Taste and adjust seasoning: add up to 1/2 teaspoon more lemon juice or a pinch more salt if desired.

Pour the dressing over the salad and toss gently but thoroughly so dressing coats all pieces without breaking the tomatoes.

Finishing

Let the salad rest at room temperature for 5–10 minutes to allow flavors to meld, then taste and adjust salt, pepper, or lemon juice as needed.

Transfer to a serving bowl and, if using, sprinkle 1/2 teaspoon sumac over the top for a tangy finish. Serve with lemon wedges on the side for extra brightness.

Shirazi is best eaten the same day but can be refrigerated up to 24 hours; herbs will darken and textures will soften slightly.