RECIPE: Rice salad with Persian flavours
This vegetarian dish is an exotic alternative to pasta salad, but just as easy to make
A splash of olive oil
4 large dates, chopped
120g (1 cup) dried cranberries
30ml (2 tbsp) ground cinnamon
15ml (1 tbsp) cumin seeds
4-5 green cardamom pods, cracked
3 cups cooked basmati rice, cooled (boil the rice with 5ml (1 tsp) turmeric for colour)
Zest and juice of 1 orange
120g (1 cup) pistachios or blanched almonds
2 spring onions, chopped
Salt and pepper
- Heat the butter and oil in a pan. Add the dates, cranberries, cinnamon, cumin and cardamom and cook over low heat until fragrant, about 1-2 minutes.
- Remove from the heat and mix with the cooked rice.
- Mix in the orange zest and juice, nuts and spring onions.
- Season and serve topped with pomegranate seeds.