Persian rice salad

Persian rice salad

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Well spiced, and dotted with fruits and nuts, serve this salad with roast lamb, kebabs or curries.

Ingredients

Quantity Ingredient
350g long-grain rice
2 slices fresh ginger, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon nutmeg
6 spring onions, finely chopped, (including some green tops)
60g raisins and sultanas, soaked in boiling water for 5 minutes and drained
1 tablespoon orange zest
6 ripe apricots, stoned and finely sliced
60g pine nuts, toasted
125ml olive oil
freshly ground black pepper
salt
fresh or tinned apricot halves, to garnish
pine nuts, to garnish

Method

  1. Cook the rice in plenty of boiling salted water for 15 minutes. Drain well. Place warm rice in a large bowl and add remaining ingredients, seasoning with salt and pepper. You need just enough oil to moisten rice without making it mushy, so add it gradually. Serve salad warm or at room temperature, garnished with apricot halves and pine nuts.
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