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Persian Inspired Rice Salad
We make this recipe for lunch all the time. We use loads of fresh herbs for a herby kick and pomegranate molasses for an intense sweet / savoury flavour.
Ingredients
Ingredients
- basmati rice
- walnuts, roughly chopped
- dill, roughly chopped (stalks and all)
- mint, leaves picked + roughly chopped
- parsley, roughly chopped (stalks and all)
- cucumber, chopped
- red onion, peeled + finely sliced
- olive oil
- pomegranate molasses, see notes
- salt + pepper
Method
- 1
Cook the rice according to the packet instructions until light and fluffy. Once cooked, drain off any excess water then leave to cool.
- 2
Meanwhile, transfer the walnuts to a frying pan on a medium heat and toast for 5 minutes or until lightly charred.
- 3
Next add the dill, mint, parsley, cucumber, red onion, pomegranate molasses and a generous drizzle of olive oil to a large mixing bowl.
- 4
Add the rice and walnuts to the bowl then season with salt and pepper and stir to combine.
- 5
Divide the salad between two plates and top with the pomegranate seeds.
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