Persian Rice Salad

Adapted from “The New Laurel’s Kitchen,” by Laurel Robertson, Carol Finders, and Brian Ruppenthal


2 cup cold rice (long-grain brown or white rice)

1 Tablespoon olive oil

3 Tablespoons lemon juice

1/4 to 1/2 teaspoon dill weed, by taste

1/2 teaspoon salt, optional

3 thin scallions, sliced thin

1/3 cup toasted cashews, or 1/3 cut toasted brined almonds

4 to 6 medium dates, cut up

To Make

Dress rice with combined olive oil, lemon juice,  and dill weed. Add salt to taste. Combine with scallions, cashews (or almonds), and dates and serve immediately.  (If you can’t serve right away, set the cashews or almonds aside and add them just beforehand.

Makes 4 servings ( 21/2 cups)