My Global Food Challenge

Iran (2)

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


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


Finely chop tomatoes, cucumbers, and onions. Toss with remaining ingredients and gently mix well.

Serve chilled.

Link to My Post on 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


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)


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.

Link to My Post on Iran:

Cuisine: Iranian

Main Ingredient: Chicken

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