I do, but from my reading Tabbouleh is much more common outside of modern day Iran extending throughout the Middle East to Turkey. I believe it is "recognized" as a Lebanese dish, although variations exist (as they often do) in Saudi Arabia, Turkey, Armenia, etc.
The traditional Persian salad/app is Nan-o Panir-o Sabzi-Khordan. Bread, fresh cheese, and lot's of herbs. Nuts, radishes, and scallions are also common. You break off a piece of bread, cut a slice of the cheese, put some fresh herbs on it, fold and eat.
That said, my favorite Persian salad is Shirazi. It's similar to Tabbouleh in a way. There is no Bulgur, a lot less parsley, but more cucumbers and tomatoes (and finely minced red onion). Some mint is often added (as it is in some Tabbouleh), but lime juice is often used instead of lemon. I also like when Persian Panir is broken up into it. Then you scoop it up with some Persian Nan and chow down!
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver