Persian-style rice salad with cherries
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Ingredients
Persian-style rice salad with cherries
- 75g of wholegrain rice
- 1 red onion, finely sliced
- 200g of cherries , halved and de-stoned
- 1 tsp sumac
- 4 tbsp of pomegranate molasses
- 8 tbsp of olive oil
- 2 baby cucumbers , (or 1 regular cucumber)
- 14g of mint , (or a generous handful)
- 14g of dill
- 14g of flat-leaf parsley
- sea salt
To garnish
Method
1
To begin, cover the rice with cold water, add a pinch of salt and bring to a gentle simmer. Simmer for 18–22 minutes, until cooked
2
Drain the rice through a sieve or colander and rinse with a little cold water. Allow the steam to billow off as much as possible, to avoid a heavy salad
3
While the rice is cooling, combine the onion, cherries, sumac, pomegranate molasses and olive oil in a bowl. Add a generous amount of sea salt and mix well
4
Chop the baby cucumbers into thin rounds; (if you are using a regular cucumber perhaps remove it’s watery core). Finely chop the herbs
5
In a large mixing bowl combine the rice, cucumber, herbs, toasted pine nuts and the cherry and onion medley along with all the juice and dressing. Toss gently and the transfer to a serving dish
6
Garnish with some dill, and some za’atar, and finally squeeze over the juice of half a lemon to brighten that first mouthful
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Persian-style rice salad with cherries
