Persian-style rice salad with cherries

Persian-style rice salad with cherries

This vibrant Persian-style rice salad recipe is served with beautifully sweet cherries, pomegranate molasses and a touch of punchy sumac.
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  1. Step 1

    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
  2. Step 2

    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
  3. Step 3

    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
  4. Step 4

    Chop the baby cucumbers into thin rounds; (if you are using a regular cucumber perhaps remove it’s watery core). Finely chop the herbs
  5. Step 5

    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
  6. Step 6

    Garnish with some dill, and some za’atar, and finally squeeze over the juice of half a lemon to brighten that first mouthful