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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
If there ever was a national Iranian salad, it would be the Shirazi salad. Traditionally, it’s dressed with olive oil and vinegar or lemon juice, but my mother loved the Turkish version with pomegranate molasses. She also scattered pomegranate seeds on top for the beautiful color.
5 large tomatoes
8 radishes, coarsely chopped
5 Persian cucumbers, peeled and diced
4 shallots or 6 scallions (spring onions), finely chopped
1 cup (2 ounces/55 grams) [cleaned and] finely chopped parsley or cilantro (coriander)
4 tablespoons finely chopped dill
4 tablespoons Gefen Extra-Virgin Olive Oil
3 tablespoons Gefen Lemon Juice
1 teaspoon pomegranate molasses (optional)
1 teaspoon Gefen Salt
1/2 teaspoon black pepper
2 tablespoons pomegranate seeds, for garnish
Bring a medium saucepan of water to a boil. Cut an X in the bottom of the tomatoes, just deep enough to penetrate the skin. Carefully plunge them into the saucepan of boiling water, leaving them in for 10 to 15 seconds. Using a slotted spoon, remove the tomatoes from the water and place them in an ice water bath for 30 seconds to cool. Remove them from the water bath and peel the skin. Cut the tomatoes in half, then scoop out the seeds and discard. Chop the tomatoes.
In a bowl, combine all the ingredients and toss. Transfer to a serving bowl and garnish with the pomegranate seeds. Serve immediately.
Excerpted from Persian Feasts © 2024 by Leila Heller. Photography © 2024 by Nico Schino and Katie Wayne. Reproduced by permission of Phaidon. All rights reserved.
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