Persian Rice Salad

1. 1

   Bring 3 quarts water to boil in large pot. Add salt and rice. Return to boil and cook uncovered until rice is tender but not soft, 8 to 11 minutes. Drain rice, then spread on rimmed baking sheet to cool down quickly. When cooled, transfer to large serving bowl.

2. 2

   Whisk together lemon juice, cinnamon, orange zest and juice, and olive oil. Season with salt and pepper to taste. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Let stand until flavors blend, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.