Salad - e- Shirazi (Minty Tomato Cucumber Salad)

A very simple to assemble Salad that can be binged all day long. It is said to be a summertime favourite in Iran. I make this refreshing salad pretty often and that it carries an exotic name amused me !!

What goes:-

• Tomatoes -  3
• Cucumbers (medium sized) - 1
• Onion - 1 (small)
• Fresh lime juice - 2 tbsp - to taste
• Virgin olive oil - 2 tbsp
• Fresh mint - 1 bunch - to taste
• Salt - to taste
• Black pepper - to taste

How:-

Wash and peel cucumbers & onion.Wash tomatoes and mint. Chop cucumbers, tomatoes, and onion very finely, and mix. 

Now add the finely chopped mint.Add fresh lime juice,salt,and black pepper. Dribble in olive oil.

Serve chilled

Linking this to Sweet Artichoke's AWED:Persia event announcement by Dk-Chef in You



Also linking this to Cook Healthy's Innovative Salad:Cucumber

Sending this to Pratibha's Only Salds event announcement by Pari

Nargesi Esfenaaj - Iranian Egg n Spinach Dish

While surfing net for vegetarian Iranian recipes to go to AWED - Persia, i came across this simple but delicious dish made from spinach, eggs & onions.! What i loved about the dish was it did not boast of any exotic ingredient but at the same time the non-fussy cooking made it a hit. It resembled  a spinach omlette sans any whisking and other spices !

Although meat plays an important role in most Persian dishes, it is possible to find excellent Persian vegetarian cooking. I saw the recipe Here 

Some green chillis and little garlic could have zipped up the taste even more (which i plan to do next time)

What goes:-

• Fresh spinach - a bunch (I used Indian Spinach/Pasalai keerai)
• Eggs - 2
• Onions - 2 (thinly sliced)
• Butter /cooking oil - 1 tbsp
• Salt & black pepper - to taste

Directions:

Wash spinach  well and cut into small pieces. Slightly cook with half a cup of water and a bit of salt over medium heat for a few minutes. Drain water- squeeze it completely and set aside.

Fry onions in oil in a non-stick pan until golden. Add spinach and fry for a few more minutes. 

Flatten the surface using the back of a spoon and break the eggs on top, taking care not to break the yolk. Add salt and pepper and cover the pan until eggs are cooked; let the yolk should remain soft.

Serve it with Bread or Rice. I had already made pasta for lunch - this side dish went well with it !

Linking this to  Swet Artichoke's AWED-Persia event announcement by DK-Chef in You