Persian Rice Salad with Dates and Pistachios

Amarante

Wed, Jul 26 2017, 1:38 pm

Nice make ahead rice preparation. Should be served at room temperature and can be made up to 2 days ahead.

Excerpt From: America's Test Kitchen - Menu Cookbook

Persian Rice Salad with Dates and Pistachios

Taste the rice as it nears the end of its cooking time; it should be cooked through and firm, but not crunchy. We recommend regular long-grain rice, but basmati rice will work as well.

2½ cups long-grain white rice
Salt and pepper
1 bunch scallions, chopped
1 cup pistachios, toasted (see “Toasting Nuts and Seeds”) and chopped
½ cup chopped dates
½ cup minced fresh parsley
¼ cup lemon juice (2 lemons)
¹⁄8 teaspoon ground cinnamon
²⁄3 cup extra-virgin olive oil

1. Bring 4 quarts water to boil in large pot. Add rice and 1 tablespoon salt. Return to boil and cook uncovered, stirring occasionally, until rice is tender but not soft, 10 to 12 minutes. Drain rice well, spread over rimmed baking sheet, and cool to room temperature.

2. Toss cooled rice, scallions, pistachios, dates, and parsley together in large bowl. Whisk lemon juice and cinnamon together in small bowl. Whisking constantly, drizzle in oil. Pour dressing over salad and toss to combine. Season with salt and pepper to taste and serve.

(Rice salad can be refrigerated for up to 2 days; bring to room temperature before serving.)