Persian Cucumber and Purple Rice Salad
A refreshing and colorful salad featuring purple jasmine rice, crisp Persian cucumbers, and aromatic coriander seeds, dressed with olive oil and bright lemon. Perfect as a unique side dish that combines textures and flavors.
4 servings
1 hr 30 min
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Ingredients
- •1 cup purple jasmine rice
- •1¼ cups water
- •1½ teaspoons coriander seeds
- •1 pound Persian cucumbers
- •1 bunch scallions
- •3 tablespoons extra-virgin olive oil
- •2 teaspoons lemon zest
- •2 teaspoons lemon juice
Cooking Instructions
- 1.
Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
30 min
- 2.
Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
60 min
