Persian Rice Salad
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
1 ½ teaspoons table salt 1 cup long grain white rice 1 ½ tablespoons lemon juice ½ teaspoon ground cinnamon 1 teaspoon grated orange zest 2 tablespoons orange juice 4 tablespoons extra virgin olive oil 4 scallions, chopped¾ cup chopped dates, chopped raisins or currants¾ cup shelled pistachios, toasted and chopped¼ cup chopped fresh parsley leaves
Before You Begin
Serve with grilled leg of lamb or grilled chicken.
Instructions
- Bring 3 quarts water to boil in large pot. Add salt and rice. Return to boil and cook uncovered until rice is tender but not soft, 8 to 11 minutes. Drain rice, then spread on rimmed baking sheet to cool down quickly. When cooled, transfer to large serving bowl.
- Whisk together lemon juice, cinnamon, orange zest and juice, and olive oil. Season with salt and pepper to taste. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Let stand until flavors blend, about 20 minutes.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
We were inspired by the dates and pistachios used in Persian cuisine; they add color and texture to the rice.
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