# Place mint in the olive oil and set aside.
# Bring 6 cups of water to a boil. In the mean time wash rice 5 to 6 times until water runs clear.
# Once the water comes to a boil add 1 tablespoon of salt. Then add rice to water.
# Cook rice for 13 to 14 minutes until it is cooked and firm but not over cooked and/or mushy.
# Once the rice is cooked drain in a colander and rinse thoroughly with cold water. Allow for the water to drain.
# Line a cookie sheet with a kitchen towel and spread the rice on it. Cover the rice with another kitchen towel and gently pat dry.
# Cut red and yellow cherry tomatoes into four sections.
# Small dice cucumbers roughly the same size as the diced tomatoes.
# Small dice onion.
# Place diced tomatoes (including juices), cucumbers, and onions in a large mixing bowl.
# Add 1/4 cup juice of fresh lemons to the olive oil and mint. Season with salt and pepper. Mix well.
# Toss the diced vegetables with 1/2 of dressing.
# Add rice on top.
# Add other half of dressing and gently mix well.
# Add remaining 2 tablespoons of olive oil, adjust seasoning as needed, and gently toss again. Cover and allow to sit at room temperature 1 hour before serving. When ready to serve simply give it a quick mix and enjoy at room temperature.
Iranian Salads: Salad Shirazi
