This simple and refreshing Persian salad is a great way to use up those fresh summer vegetables and makes a tasty light side dish to any meal!
Here’s how to say “salad” in Farsi: sahlahd (hint: it’s pronounced like the English word “salad” just spoken a little more slowly and more drawn out. Look at you, speaking Farsi already!).
Tomatoes and cucumbers are a staple at any Middle Eastern table for any meal. Diced up along with onion and dried mint makes for a delicious addition to any lunch or dinner.
It’s super simple to make; I even felt a little silly writing out the directions because it’s so straightforward. It’ll pair well with really anything, but I suggest: How to Make Persian Potato Patties | “Kookoo Sibzamini”.
Alright, here’s how to put it all together!
2 English cucumbers, diced small
1 large heirloom tomato, diced small
1 small red onion, diced small
1 tsp lemon juice
1 tsp olive oil
1/2 tsp apple cider vinegar
1/2 tsp dried mint
pinch of salt
1. Place diced cucumbers, tomato, and onion in a bowl
2. Drizzle lemon juice, olive oil, and vinegar over the vegetables
3. Sprinkle the dried mint and salt and mix everything together
4. Place in refrigerator for at least 30 minutes (2 – 4 hours is best)
MORE DELICIOUS RECIPES:
How to Make Persian Chai
How to Make Persian Potato Patties | “Kookoo Sibzamini”
Easy Carrot Jam | How to Make Persian “Morabaye Haveej”
How to Make Stuffed Grape Leaves: Persian Dolma (Dolmeh Barge Mo)
My love for potatoes has always been pretty strong. Mashed, scalloped, baked, roasted, and French, I didn’t know that this humble root veggie could get any better – that is, until I married a Persian.
Persians always seem to know how to take things to the next level. From the elaborate, poetic Farsi language (before saying goodbye, my husband will end any run-of-the-mill phone call with ghorbunet, which translates to “I will sacrifice myself for you”), to their dancing, parties, and picnics, Persians certainly know how to kick it up a notch. Food, and specifically the potato, is no exception.
Enter Persian kookoo sibzamini (say that 5 times fast!). It’s basically potato pancakes fried in oil. I didn’t even know it was possible to mash potatoes into patties and fry them! My potato world expanded when my mother-in-law made these for my homeschool kiddos for lunch one day. This was before I met my husband or even knew he existed. Looking back, I’m pretty sure my mother-in-law was strategic in making kookoo as a way to lure me into her family. I can’t prove it for sure, but either way, it worked.
The best way to eat these, according to my husband, is with fresh bread, tomatoes, and yogurt. It is popular for a lunch or a light dinner and is a favorite among children.
A delicious gluten-free, vegetarian dish perfect for a light lunch, a side for dinner, or stuck into sandwiches and lunch boxes the next day
- 2-3 medium potatoes
- 1 tsp garlic salt
- 1 tsp turmeric
- 1 tsp dried dill
- a pinch of salt
- 1/2 cup of cooking oil
- 1 egg
- Boil potatoes in large pot with skins until fork tender
- Dump water and allow potatoes to cool, then remove skins
- Grate potatoes into a large bowl using a cheese grater
- Add in garlic salt, turmeric, dill, and salt. Taste and adjust seasonings as needed
- Place potato mixture into the refrigerator for 10-20min to firm up
- Allow oil to heat in a large skillet
- Once potatoes are cool, add in the egg and mix with hands or a spatula
- With your hands, form potatoes into palm size patties and place in the skillet with hot oil
- When potato patties are golden around the bottom edges, it’s time to flip
- Remove potato patties from oil with slotted spoon and let cool