Skip to main content

Persian Rice Salad

4.4

(44)

Nuts, lemon juice, and fresh herbs punch up this terrific side dish.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.)

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.