Salad Shirazi is a traditional Iranian salad. An excellent – colourful, light and refreshing salad. Shirazi means from Shiraz, a beautiful city in SW of Iran. Shiraz is known as the city of poets, literature, and flowers.
This ancient city is more than 4,000 years old. The name Shiraz is mentioned in cuneiform inscriptions from around 2000 B.C.. There are loads of beautiufl tourism attractions in Shiraz such as palcaes, citadels, old houses, beautiful gardens, old gran bazar, tombs of famouse poets such as Hafez and Saadi. With a short driving distance from Shiraz are the ruins of ancient palaces in the Persepolis which was the ceremonial capital of the Achaemenid Empire about 550-330 B.C.. , UNESCO declared Persepolis as a World Heritage Site.
There are also rock cut tombs of the Ahaemenid and Sassanid kings , a Zoroastrian fire temple, tomb of Cyrus the Great in the Pasargadae (it dates back to 559-29 B.C.). And yet more and more tourism attractions to visit and enjoy in Shiraz.
Ok lets get back to our salad Shirazi. This tasty salad has citrusy mild flavour and might be served as salad or side dish. It is served in most of Persian restaurants as a side dish.
1 medium onion
1-2 Tbsp. fresh lime or lemon juice
1 Tbsp olive oil
Salt & pepper to taste
Small dice all those veggies. Mix salt- pepper with lemon juice and olive oil. Pour all over the salad. Gently blend. It is done and salad is ready .
سالاد شیرازی یکی از سالادهای سنتی ایران می باشد. این سالاد خوش رنگ و مزه از شهر زیبای شیراز در جنوب غرب ایران می باشد. سالادی فوق العاده سبک – پر از رنگ و طعم و فرح بخش.
استفاده از لیموی تازه عطر فوق العاده ای به این سالاد می دهد. می توانید از نعنای تازه با خشک نیز استفاده کنید. معمولن به عنوان مکمل در کنار غذادر رستوران های ایرانی سرو می شود.
یک عدد خیار درشت
سه عدد گوجه فرنگی
یک عدد پیاز متوسط
یکی دو ق غ آبلیموی تازه یا غوره
یک ق غ روغن زیتون
نمک و فلفل به میزان لازم
یکی دو ق غ آبلیموی تازه
خیار – گوجه و پیاز را خیلی ریز خرد کنید. نمک – فلفل- آب لیمو و روغن زیتون را با هم مخلوط و روی مواد خرد شده بریزید. به آرامی مواد را مخلوط کنید. سالاد شیرازی آماده هست.
Okra stew is a hearty- comfort food and it’s a staple recipe in my kitchen. Khoresht is a term for stew in Iranian cuisine. Okra is called ‘ Bamieh’ in Farsi language. Khoresht-e bamieh is popular dish in Middle East countries. In Iran, Okra stew is traditionally from southern part of Iran. It is a flavourful dish with tender okra that is served with rice.
- 200g diced beef/lamb
- 300g okra, diced
- 1 lemon or lime juice
- 1 large tomato, diced
- 2 mediums onions, finely chopped
- 1 Tbsp tomato paste
- ¼ Tsp turmeric
- 1 tsp cumin powder
- Salt- pepper to taste
Heat the oil in a pan, sauté diced meat until change the colour. Add, cumin, pepper and turmeric. Transfer the meat to a pot with water, and cook It until meat is tender.
Finely chop the onions and fry them. Set aside. Cut okras to a small pieces and sauté in the oil. In a pot with 300 ml water and cooked meat, add fried onions, okras, chopped tomato, tomato paste, lemon juice and salt.
The okra doesn’t take long to cook, so avoid the temptation to let it cook for a long time with the rest of the stew.
The okra doesn’t take long to cook so make sure not to overcook the stew. 15-20 minutes cooking over medium to low heat is enough
Serve the stew with rice.
Abgoosht, literally means ‘ meat juice’. Dizi is the name of a special pots for making this dish and that’s why other name for abgoosht is Dizi. It’s a traditional dish in Iran. In old days it used to be cooked in stone or ceramic pots inside but nowadays it’s prepared on the stove top in the pot. Main ingredient is lamb or beef shank. It is very rich, thick and delicious. For this special meal, you will need meat masher and if you prefer to cook it in the ceramic jar, you can use Moroccan ‘tagine’ pot.
1 kg lamb meat
2 onions, peeled and chopped roughly
1 cup of chickpeas, soaked over the night
3 tbs tomato paste
1 tbs saffron water
1 tsp turmeric
1 tsp cinnamon
1 tbs dried lime powder
Salt- pepper and oil
Wash the meat. Cut it into chunks. Put a large pot on a medium heat, add 9-10 cups of water, bring it to boil. Add meat chunks and onions. Cover the pot with lid. Simmer until it is tender. Check out the pot and remove foam.
Cook boil, chickpeas separately. Set it aside. Once meat is cooked, remove it from the pot and place it in the tagine pot. Add cooked boiled chickpeas, tomato paste, oil, saffron water, potatoes, all spices + 3 cups of water. Adjust seasoning. Cover tagine with lid and place it in the oven at 180 C for about 40 minutes. Let it to cook until reduce volume of liquid but not all of liquid. When it is cooked, remove pot from the oven. Empty content of ceramic pot in a plate. You will have 3 ways of serving this dish 🙂
First, serve broth (soup) with bread (as you see in the photo). Then, solid ( meat , potatoes and chickpeas) could be served mashed or not mashed ( like images). Also, if you have leftover, can be served with rice as well. Try this Persian dish, It is tasty.