Persian Cooking: How to Make a Great Persian Rice Salad
I have an inquisitive nature and I love to try new things, particularly in the culinary world. One day I was curious about what constituted Persian cooking. This naturally led me to the internet, where I found page after page of information about Persian cooking, right at my fingertips. I also found dozens of different Persian Rice Salad recipes. Isn’t the internet grand? What I learned on my clicking expedition is that Persian cooking integrates a host of dried and fresh fruits, nuts, grains and legumes, along with distinctive spices. Almost all of the Persian Rice Salad recipes included roasted cashews and dates. Dill also seemed to be a fairly common ingredient in Persian Rice Salad. I printed off my two favorite recipes and made a few modifications to come up with one I liked.
Next up would be a trial run. I wouldn’t feel right about posting a recipe I’d never tried, so during my weekly grocery run I picked up a few of the things I didn’t have in order to make this Persian Rice Salad. And the rest, as they say, is history.
Actually, my Persian Rice Salad turned out delicious. I wouldn’t say it was the best rice salad I’ve ever eaten, but it was quite good and very easy to make, so I can’t complain. Would I make this rice salad again? Yes I would, but probably not all the time. I think Persian cooking might be somewhat of an acquired taste. I hope you try my Persian Rice Salad recipe though-I think you will like it!
Persian Rice Salad Recipe
1 1/2 cups brown rice
3 tablespoons fresh lemon juice
grated lemon zest
1 tablespoon olive oil
2 teaspoons dill weed
1/3 cup dates, chopped
4 green onions, chopped
2 tablespoons chopped flat-leaf parsley
salt and pepper to taste
1/3 cup roasted cashew pieces
Cook the rice according to package directions. Spread the rice out on a plate and refrigerate for 10 to 15 minutes. Meanwhile, combine all remaining ingredients except the cashews in a large bowl. Place the bowl into your Cuckoo rice cooker and you’re set.
Fold the rice in with the rest of the ingredients, and chill before serving for the best flavor. Toast the cashews in a dry cast iron pan and allow them to cool. The cashews will soften if mixed in too soon, so add them as garnish to the salad just before serving.