Salad Shirazi (سالاد شیرازی) — Persian Cucumber Tomato Salad

• 0.25 tspGround saffron (for blooming)
• 1 tbspHot water (about 80–90°C / 175–195°F)
• 3 tbspAb-ghooreh (unripe grape juice) (plus more to taste)
• 2 tbspExtra virgin olive oil
• 0.75 tspSea salt (fine)
• 0.25 tspBlack pepper (freshly cracked)
• 360 gPersian cucumbers (about 5–6 small; unpeeled; brunoise (3–5 mm dice))
• 360 gRoma tomatoes (about 3 medium; seeded; brunoise (3–5 mm dice))
• 80 gRed onion (about 1/2 medium; brunoise (3–5 mm dice))
• 20 gFlat-leaf parsley (finely chopped (about 1/2 cup loosely packed))
• 1.5 tspDried mint (rubbed between fingers to release aroma)

Instructions

1. 1

   Bloom the saffron: place the ground saffron in a small bowl and add the hot water (80–90°C / 175–195°F). Stir for 10 seconds, then let stand 8–10 minutes until deeply colored and fragrant. This step prevents gritty saffron and distributes its aroma evenly through the dressing.

2. 2

   Make the dressing: whisk the bloomed saffron liquid with ab-ghooreh, extra virgin olive oil, sea salt, and black pepper for 20–30 seconds until slightly emulsified. Taste and adjust with up to 1 more tablespoon ab-ghooreh for extra tang, or 1/8 teaspoon more salt if the tomatoes are very sweet.

3. 3

   Dice the vegetables precisely: brunoise the cucumbers and red onion into 3–5 mm cubes. For the tomatoes, halve lengthwise, scoop out the watery seed pockets, then brunoise the firm flesh to match the cucumber size. Uniform dice ensures balanced texture and prevents the salad from turning watery too quickly.

4. 4

   Combine and season: add cucumbers, tomatoes, onion, chopped parsley, and dried mint to a mixing bowl. Pour over the dressing and toss gently for 20–30 seconds, using a silicone spatula to avoid crushing the tomatoes. Rest the salad 10 minutes at cool room temperature so flavors mingle and mint rehydrates.

5. 5

   Finish and serve: taste again and adjust with a small splash of ab-ghooreh (1–2 teaspoons) or a few grinds of black pepper. Serve immediately, or chill 15–20 minutes for a crisper bite. For best texture, keep the salad cold (below 5°C / 41°F) if holding longer than 30 minutes.