Salade Khorfeh – Shirazi Style Purslane Salad
2 cup purslane leaves
5 Persian cucumbers or any small and seedless cucumbers, peeled and cut into small pieces
4 firm plum tomatoes or any small ripe tomatoes, cut into small pieces
1 small onion, (red or yellow), cut into small pieces, I used red onion.
1 teaspoon dried mint
1/3 cup olive oil or vegetable oil
1/3 cup fresh-squeezed lemon juice
Salt and pepper to taste
In a large mixing bowl combine purslane, cucumber, tomatoes, onion and dried mint.
Add the lemon juice, olive oil, salt and pepper and mix well. Taste, adjust the seasoning and ser
For this recipe I used small, young leaves of purslane that will go well with tiny pieces of Persian cucumber, firm tomatoes and onion known as salad shirazi. The combination of these three main ingredients with the lemon juice and olive oil salad dressing is simply a perfect side to many delicious Iranian dishes. If the leaves are broad you may want to chop them into smaller pieces to blend well or just use the tender small leaves. Salade khorfeh goes well with khoresh bademjan (eggplant stew). A spoonful of aromatic basmati saffron rice mixed with the velvety texture of eggplant sauce and topped with this tasty and crunchy salad is truly amazing!