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Persian Rice Salad Recipe

Persian Rice Salad ingredients

  • Persian Rice Salad
    Persian Rice Salad

    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

How to make Persian Rice Salad

  • 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. Let stand at room temperature.
  • Persian rice salad is ready to serve.

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