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Sanna Mirza’s Salad Shirazi

by The Hubb Community Kitchen from Together: Our Community Cookbook

A simple, refreshing Iranian salad recipe, which works perfectly as a side dish alongside hearty meat dishes or curries.


This is a simple salad, with just a few ingredients, from the south of Iran. The fresh flavours go well with chicken, or with lamb dishes such as Ghormeh Sabzi (see page 57 of the book).

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3 small Persian cucumbers (see note), about 350g, de-seeded and diced
3 ripe tomatoes, about 300g, de-seeded and diced
¼ red onion, finely diced
grated zest and juice of 1 lime (see note)
¼ tsp salt
¼ tsp ground black pepper
2 tbsp olive oil


Mix the diced cucumber, tomato and onion in a serving bowl. Add the lime zest and juice, salt, pepper and olive oil. Toss gently until all the ingredients are well coated and serve immediately.

Note: Persian cucumbers are supposed to be less bitter, but it is fine to use regular ones. You can also use lemon zest and juice in place of the lime, if you wish.

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