Shirazi Salad (سالاد شیرازی) — Brunoised cucumber-tomato herb salad with ab-ghooreh

• 300 gPersian cucumbers, unpeeled, finely brunoised
• 320 gRoma tomatoes, seeded and finely brunoised (About 3 medium; remove watery seeds for a crisp salad)
• 60 gRed onion, finely brunoised (Rinse briefly under cold water and drain to soften sharpness)
• 20 gFlat-leaf parsley, finely chopped
• 1.5 tspDried mint (Rub between fingers before adding to release aroma)
• 30 mlAb-ghooreh (unripe grape juice) (Use pure, unsweetened ab-ghooreh for authentic tang)
• 15 mlExtra virgin olive oil
• 3 gSea salt, fine
• 0.5 tspBlack pepper, freshly cracked
• 0.1 tspGround saffron (About 1/8 tsp; finely ground for even distribution)
• 10 mlIce-cold water (Bloom saffron for a more fragrant, evenly colored dressing)

Instructions

1. 1

   Bloom the saffron by mixing the ground saffron with 10 ml ice-cold water in a small cup. Let it stand for 5 minutes so the color and aroma fully release.

2. 2

   Prepare the vegetables with a precise brunoise: cut cucumbers and seeded tomatoes into 3–5 mm dice, and dice the red onion to match. Keep the cuts uniform so every bite has the classic Shirazi balance of crunch and juiciness.

3. 3

   Combine cucumbers, tomatoes, onion, and parsley in a mixing bowl. Sprinkle in the dried mint, rubbing it between your fingertips as you add it to wake up its fragrance.

4. 4

   In a small bowl, whisk together ab-ghooreh, olive oil, sea salt, black pepper, and the bloomed saffron (including its liquid). Pour the dressing over the salad and toss gently for 20–30 seconds to coat without bruising the tomatoes.

5. 5

   Rest the salad for 10 minutes in the refrigerator so the flavors meld and the onion mellows. Toss once more, then serve chilled for the cleanest texture and brightest tang.