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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
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Persian Rice Salad

Makes about 4 cups

  • 1 1/2 cups brown rice
  • 3 cups water
  • 1 tsp salt
  • juice of 1 lemon
  • grated lemon zest
  • 1 Tbsp olive oil
  • 1 Tbsp dill weed
  • 4 or 5 green onions, finely chopped
  • 1 cup fresh parsley, chopped
  • 1/2 cup dried dates, chopped*
  • toasted cashew pieces, to taste

Bring rice, water & salt to boil in saucepan. Cover tightly, reduce heat to minimum & leave 45 minutes. Drain any excess water if necessary & allow to cool.

Meanwhile, combine all other ingredients except cashews in a bowl. Mix in cooled rice.

Toast cashews in dry cast iron pan, allow to cool & use to garnish salad just before serving. (Cashews will go soft if mixed in too soon.)

Best if refrigerated before serving.

Closing comments: *Note: If dates are really dry, soak a bit of boiling water to soften & drain. Dates will dissolve in salad & add sweetness.