Persian-style rice salad with cherries

20 minutes


Persian-style rice salad with cherries

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

To garnish

  • dill
  • za'atar
  • 1/2 lemon


To begin, cover the rice with cold water, add a pinch of salt and bring to a gentle simmer. Simmer for 18–22 minutes, until cooked
Drain the rice through a sieve or colander and rinse with a little cold water. Allow the steam to billow off as much as possible, to avoid a heavy salad
While the rice is cooling, combine the onion, cherries, sumac, pomegranate molasses and olive oil in a bowl. Add a generous amount of sea salt and mix well
Chop the baby cucumbers into thin rounds; (if you are using a regular cucumber perhaps remove it’s watery core). Finely chop the herbs
In a large mixing bowl combine the rice, cucumber, herbs, toasted pine nuts and the cherry and onion medley along with all the juice and dressing. Toss gently and the transfer to a serving dish
Garnish with some dill, and some za’atar, and finally squeeze over the juice of half a lemon to brighten that first mouthful