Persian food

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I was wondering about the composition of the dressing for Shirazi salad - I know generally it's salt, oil, lime juice, mint, and maybe black pepper, but the ratios of oil to lime juice escape me.

So I checked my favorite Persian cooking blogs and the ratios are all over the place! Everything from oil:lime being 1:1, 2:1, 1:4 (!), 0:1 (oil optional, they swear it's how they do it in Shiraz)

Anyway guess I'm just going to start 1:1 and go by taste memory from there??

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Charles Randall
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@darius 1:1 tends to be the generalized ratio for most salad dressings of oil:acid, one thing I've noted myself is that if your ratios are off when you whisk it up it won't really combine but stay separated, and this is the thing I tend to judge by when I wing it.

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Darius Kazemi
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Okay Samin Nosrat also has it at closer to 1:4 oil:acid (she mixes lime juice with red wine vinegar; I am guessing that tastes more like the classic verjus than lime on its own)

I think I'll try this out! (I am not doing all those extra herbs though! I have mint and I guess there is chive to be used up so that'll go in too)

bonappetit.com/recipe/shirazi-

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botvolution
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@darius everyone's mothers made it differently...

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Bill Hunt
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@darius I know nothing about Persian cooking, but my practical recommendation here would be 1:4 oil:lime and add more to taste. You don't need a lot, and unless you've got a really high-end olive oil you're only going to get the oiliness not the flavor.

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