Salad-e Shirazi – Tomato Cucumber Salad (Iran)
“Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.”
Yield: 5 Servings
Ingredients
3 tomatoes large, firm
2 cucumbers
1 small onion, red or yellow
2 tablespoons lemon or lime juice, depending on taste
2 tablespoons olive oil
1 tablespoon fresh mint, finely chopped
1 teaspoon minced garlic
salt and pepper to taste
Directions
Finely chop tomatoes, cucumbers, and onions. Toss with remaining ingredients and gently mix well.
Serve chilled.
http://mideastfood.about.com/od/iranianrecipes/r/saladeshirazi.htm
Link to My Post on Iran: https://theworldfrommykitchen.wordpress.com/2014/11/17/iran/
Cuisine: Iranian
Main Ingredient: Salad
Pomegranate Stew with Chicken – Khoresh Fesenjan (Iran)
Not your everyday chicken dish! In this unique preparation, chicken legs and onions are sauteed in olive oil, then slow simmered with pomegranate juice, pureed toasted walnuts, and cardamom.”
Yield: 6 Servings
Ingredients
2 tablespoons olive oil
1 1/2 pounds chicken legs, cut up
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely, ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
1/2 teaspoon cardamom (optional)
2 tablespoons sugar (optional)
Directions
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil.
Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
http://allrecipes.com/Recipe/Persian-Fesenjun/Detail.aspx?evt19=1
Link to My Post on Iran: https://theworldfrommykitchen.wordpress.com/2014/11/17/iran/
Cuisine: Iranian
Main Ingredient: Chicken
