Persian Cucumber and Purple Rice Salad

Ingredients for Persian Cucumber and Purple Rice Salad

• 240ml purple jasmine rice

• 1 1/4 cups water

• 1 1/2 teaspoons coriander seeds, toasted

• 450g Persian cucumbers (also called mini cucumbers

• about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick

• 1 bunch spring onions, thinly sliced

• 45ml extra-virgin olive oil

• 2 teaspoons grated lemon zest

• 2 teaspoons fresh lemon juice

How to make Persian Cucumber and Purple Rice Salad

Bring rice, water, and 1/4 teaspoons 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.

Toss rice with coriander, remaining ingredients, and 1/4 teaspoons salt in a large bowl and let stand at room temperature 1 hour.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.