Uzbek onion salad Zira piez for pilaf and shish kebab

Slice the onions thinly and soak in cold water for 10 minutes to reduce sharpness.

Julienne the carrots and cucumbers.

Chop the tomatoes and bell peppers into bite-sized pieces.

Finely chop the fresh herbs.

Toast the cumin seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.

In a large bowl, combine the drained onions, carrots, cucumbers, tomatoes, and bell peppers.

Add the chopped herbs and toasted cumin seeds to the bowl.

Drizzle with olive oil and vinegar.

Season with salt and black pepper to taste.

Toss the salad gently to combine all ingredients.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.