Persian Rice Salad

1. 1

   Bring broth to boil in large saucepan over medium-high heat.

2. 2

   Mix in rice.

3. 3

   Return to boil.

4. 4

   Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes.

5. 5

   Spread out rice in large baking pan and cool.

6. 6

   Transfer rice to large bowl.

7. 7

   Add cashews, dates, and green onions; toss to blend.

8. 8

   Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl.

9. 9

   Add to rice and toss to coat.

10. 10

    Season salad to taste with salt and pepper.

11. 11

    (Can be made 2 hours ahead.

12. 12

    Let stand at room temperature.)

* Per serving · 4 servings · Values may vary.

No additional tips available.