Best Persian Rice Salad Recipes

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PERSIAN CUCUMBER AND PURPLE RICE SALAD



Persian Cucumber and Purple Rice Salad image

Provided by Andrea Albin

Categories     Rice     Side     Vegetarian     Dinner     Lemon     Cucumber     Healthy     Vegan     Party     Potluck     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 cup purple jasmine rice
1 1/4 cups water
1 1/2 teaspoons coriander seeds, toasted
1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice

Steps:

  • Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
  • Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.

PERSIAN RICE SALAD



Persian Rice Salad image

Categories     Salad     Nut     Side     Vegetarian     Lemon     Date     Cashew     Healthy     Vegan     Cinnamon     Cilantro     Brown Rice     Simmer     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

2 14-ounce cans vegetable broth
2 cups long-grain brown rice
1 1/2 cups roasted salted cashews, coarsely chopped
1 1/2 cups sliced pitted dates (about 7 ounces)
4 green onions, thinly sliced
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cinnamon

Steps:

  • Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
  • Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

PERSIAN CUCUMBER AND PURPLE RICE SALAD



PERSIAN CUCUMBER AND PURPLE RICE SALAD image

Number Of Ingredients 8

1 cup purple jasmine rice
1 1/4 cups water
1 1/2 teaspoons coriander seeds, toasted
1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice

Steps:

  • Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife. Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour. Cooks' note: Rice, without other ingredients, can be cooked 1 day ahead and chilled.

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