Spiced rice salad
Dinner | Middle Eastern
The spiced rice salad with pomegranate and tahini dressing is a great, hearty side to pair with a sharing protein like brisket.
Ingredients
- RICE
- 500g (17.6 oz) basmati rice
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 2.5g (0.088 oz) ground coriander
- 4g (0.14 oz) turmeric
- 2g (0.071 oz) cumin
- 4g (0.14 oz) garlic powder
- 1 star anise
- 8g (0.28 oz) salt
- TAHINI DRESSING
- 150g (5.3 oz) tahini
- juice of 2 lemons
- 4g (0.14 oz) salt
- 1 clove garlic, finely grated
- 2 tbsp olive oil
- GARNISH
- seeds from one pomegranate
- 50g (1.76 oz) toasted pine nuts
- small bunch of parsley, roughly chopped
Directions
- Wash the rice thoroughly and soak it in fresh water for 20 minutes.
- Cook the rice along with the spices and 8g of salt. Once the rice is cooked, fluff it up and transfer it to a bowl to cool slightly.
- To make the tahini dressing, simply mix together the tahini, lemon juice, garlic, and salt until well combined.
- Mix the olive oil, half of the pomegranate seeds, pine nuts, and parsley through the cooled rice, then transfer it into a serving bowl.
- Top the rice with the tahini dressing and the remaining pomegranate seeds and parsley as garnish, and it’s good to go! Enjoy your meal!