Spiced rice salad

Name: Spiced rice salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8
Cuisine: Middle Eastern
Ingredients: 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; 150g (5.3 oz) tahini; juice of 2 lemons; 4g (0.14 oz) salt; 1 clove garlic, finely grated; 2 tbsp olive oil; seeds from one pomegranate; 50g (1.76 oz) toasted pine nuts; small bunch of parsley, roughly chopped

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Spiced rice salad

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!