Persian Dressing Food

IRANIAN / PERSIAN SALAD SHIRAZI

Iranian / Persian Salad Shirazi image

An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.

Provided by Autumn Leaves

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 ripe tomatoes, seeded and diced
1 red onion, diced
2 small English cucumbers, peeled and diced
3 tablespoons olive oil
lemon, juiced
1 tablespoon dried mint
1 teaspoon dried dill
1 teaspoon ground sumac
salt and ground black pepper to taste

Steps:

Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.8 g, Fat 10.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 51.9 mg, Sugar 5.1 g

PERSIAN DRESSING

Persian Dressing image

This is one that I have had for years. It is a sweet, tasty dressing that is good on all kinds of green salads.

Provided by Mimi in Maine

Categories Salad Dressings

Time 10m

Yield 5 cups

Number Of Ingredients 7

Ingredients

2 cups oil
2 cups sugar
2/3 cup catsup
1/2 cup vinegar
1 teaspoon salt
2 tablespoons horseradish
1 1/2 tablespoons grated onions or 1 teaspoon onion juice

Steps:

Put all the ingredients in a blender.
Blend well.
Pour into a sterile jar or bottle and refrigerate.

Nutrition Facts : Calories 1119.9, Fat 87.4, SaturatedFat 13, Sodium 841.2, Carbohydrate 89, Fiber 0.3, Sugar 87.8, Protein 0.7

FRESH RANCH DIP

Fresh Ranch Dip image

Creamy yogurt served alongside salty chips and vegetables, like crisp Persian cucumber, never disappoints. In this superbly simple recipe, a tub of Greek yogurt is transformed into a delicious dip that's loosely inspired by the dominant flavors of ranch dressing. Add a handful of fragrant dill and chives, brighten things up with a little lemon juice and lemon zest, and you have yourself a party for a crowd (or for one!). This dip can be made a day in advance and travels well if kept cool.

Provided by Naz Deravian

Categories easy, quick, snack, dips and spreads

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 (16-ounce) container plain Greek yogurt, preferably full-fat
1 large garlic clove, finely grated
1/2 cup finely chopped fresh dill leaves
2 tablespoons thinly sliced chives
1 small lemon
Kosher salt (such as Diamond Crystal)
Potato chips, Persian cucumbers or other crudités, for serving

Steps:

Place the yogurt in a medium bowl. (Save the container for storing your dip.) Add the garlic, dill and chives. Add ½ teaspoon of lemon zest and 1 tablespoon of lemon juice, and season with salt (about 1 teaspoon). Stir to combine and taste for seasoning. Be mindful not to oversalt if you plan to serve this with salty chips. Serve right away or transfer back to the container, cover and store in the fridge for up to 1 day.

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