I peel and shred a seedless cucumber in a big bowl, dump in a big container of plain yogurt (I use nonfat and it’s still great), a drizzle of honey, a nice dose of salt, some pepper, dried mint and a squeeze of lemon juice.
Persian Tomato and Cucumber Salad (Salad Shiraz)
A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.
by sdbmshad
20 min 20 min prep
SERVES 4 -6
1 large cucumber
1 large tomato
1 large onion
parsley
salt
1/4 cup lemon juice (can be adjusted to your taste) (2 fresh limes)
1-2 tablespoon olive oil
Basil (2 TB)
Mint (1TB)
Chop all the vegetables (tomato, cucumber and onion) finely.
Mix chopped vegetables with parsley, lemon juice and olive oil.
Salt to taste.
Cream of Barley Soup (Soup-e jow)
from A Taste of Persia, by Najmieh K. Batmanglij
Servings: 6
Prep Time: 20 minutes
Cooking Time: 2 hours
Ingredients:
2 tablespoons vegetable oil, butter, or ghee
2 onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 carrot, peeled and grated
3 leeks, finely chopped
4 cups water
1/2 cup barley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups beef or chicken broth
1/2 cup sour cream
juice of 1 lime or lemon
Garnish:
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
In Persian cuisine, soups are lighter than ashes. Soups are best served as appetizers for complex meals; ashes should be served as appetizers for simple dishes such as kababs or chikpea patties or they may be meals themselves.
1. In a large pot heat the oil over medium heat. Add the onions and garlic and fry 15 minutes, stirring occasionally, until golden brown. Add the carrot and the leeks and stir-fry for 1 minute.
2. Add the water, barley, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, or until the barely is tender.
3. Add the broth, cover, and simmer over low heat for 30 to 40 minutes. Using a slotted spoon, transfer the solid ingredients to a blender. Add the sour cream and lime juice to them and blend thoroughly. Return the puree to the pot.
4. Bring the soup to a boil, reduce the heat, and correct seasoning to taste, adding salt, pepper, or lime juice as needed. If the soup is too thick, add more warm water. Continue simmering for another 5 minutes over low heat.
5. Just before serving, pour the soup into a tureen or individual serving bowls. Garnish the soup with black pepper, parsley, or a sprig of oregano. NUSH-E JAN!