NYT Cooking lauds Iran salad

Iranian classic salad known as Shirazi Salad has appeared on social media page of New York Times Cooking.

The favorite salad named for Iranian city of Shiraz went global as the digital cookbook and cooking guide subscription service of The New York Times allocated a post on its Instagram to Shirazi Salad.

The post was captioned, “Salad-e Shirazi [Shirazi Salad], named for the city in southwestern Iran, is like an herbier, juicier, more acidic version of Greek salad. It fits perfectly into any summer dinner spread.”

Although lime juice is occasionally used, its main components are cucumber, tomato, onion, olive oil, herbal spices and verjuice.

The salad may have a salty, sour flavor that gets better if it sits for an hour or more before being served.

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