Persian-style rice salad with cherries

 

Ingredients

Salad

• 75g wholegrain rice
• 1 red onion, finely sliced
• 200g cherries, halved and de-stoned
• 1 tsp sumac
• 4 tbsp pomegranate molasses
• 8 tbsp olive oil
• 2 baby cucumbers (or 1 regular cucumber)
• 14g mint (or a generous handful)
• 14g dill
• 14g flat-leaf parsley
• Sea salt, to taste

To Garnish

• Dill
• Za’atar
• ½ lemon

Method

1. Cook the Rice:

   • Cover the rice with cold water, add a pinch of salt, and bring to a gentle simmer. Cook for 18–22 minutes, until the rice is tender.
   • Drain the rice through a sieve or colander and rinse with a little cold water. Allow the steam to escape to keep the salad light.

2. Prepare the Cherry Mixture:

   • While the rice is cooling, mix the sliced onion, halved cherries, sumac, pomegranate molasses, olive oil, and a generous amount of sea salt in a bowl. Stir well to combine.

3. Prepare Vegetables and Herbs:

   • Slice the baby cucumbers into thin rounds (if using a regular cucumber, consider removing the watery core). Finely chop the mint, dill, and parsley.

4. Combine Ingredients:

   • In a large mixing bowl, combine the cooled rice, cucumber slices, chopped herbs, and the cherry-onion mixture along with all the juice and dressing. Toss gently to mix.

5. Garnish and Serve:

   • Transfer the salad to a serving dish. Garnish with additional dill and a sprinkle of za’atar. Squeeze the juice of half a lemon over the top for a fresh finish.

Notes

• Cucumber: Use baby cucumbers for a crisper texture or regular cucumbers if preferred, but remove the core to avoid excess moisture.
• Herbs: Adjust the amount of herbs to taste. A generous handful of each will give a robust flavor.
• Pine Nuts: Toasted pine nuts are optional but add a nice crunch if desired.

Enjoy this refreshing, herb-filled salad with the sweet and tangy flavors of cherries!

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