Persian Rice Salad Recipes

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PERSIAN RICE



Persian Rice image

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 8

Number Of Ingredients 11

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

Steps:

  • Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
  • Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
  • Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
  • Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
  • Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g

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.)

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