A fresh, crunchy, and tart Persian salad, very finely diced to accompany rice, grilled meats, or stews. Lime juice, dried mint, and onion give this great Shirazi classic its bright, aromatic character.
Ingredients
- 3 pieces short cucumbers or Noa cucumber
- 4 pieces firm ripe tomatoes
- 1 piece red onion
- 2 pieces limes
- 1 tsp dried mint
- to taste fine salt
- to taste ground black pepper
Method
- Wash the cucumbers and tomatoes, then dry them carefully; the salad must remain clean and not watery to the touch.
- Trim the ends of the cucumbers, taste the skin, then peel only if it is bitter or thick.
- Cut the cucumbers into very small, even dice; they should be crunchy and fine enough to mix with the other vegetables in every bite.
- Lightly seed the tomatoes if they are very juicy, then cut them into small dice similar in size to the cucumber.
- Slice then finely chop the red onion; rinse briefly under cold water if it is too sharp, then drain until it no longer drips.
- Combine the cucumber, tomato, and onion in a cold bowl, then toss gently to avoid crushing the tomatoes.
- Add the lime juice, salt, pepper, and dried mint rubbed between your fingers; toss until the herbaceous aroma diffuses.
- Let rest in the refrigerator for a short time, then taste: the salad should be bright, juicy, crunchy, and frankly tart before serving.
Nutrition
Per serving
- Energy
- 28.1 kcal
- Protein
- 0.97 g
- Carbohydrate
- 6.68 g
- Fat
- 0.21 g
- Fibre
- 2.15 g
- Calcium
- 29.06 mg
- Iron
- 0.28 mg
- Magnesium
- 7.89 mg
