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When I first saw this topic, I had no intention of writing for it because I'm not Iranian and I don't have any knowledge of Persian cooking. But one of the things I do have is an inquisitive nature, and I also love to try new things, particularly in the culinary world.

My curiosity about what constituted Persian cooking naturally led me to the internet, where I found oodles of information at my fingertips, along with dozens of different recipes for Persian Rice Salad. Isn't the internet grand?

What I learned on my clicking expedition is that Persian cooking integrates a host of dried and fresh fruits, nuts, grains and legumes, along with distinctive spices. Almost every recipe I found for the salad included roasted cashews, dates and dill. I printed off my two favorite recipes and made a few modifications to come up with one I liked.

Next up would be the trial run. I wouldn't feel right about posting a recipe I'd never tried, so during my weekly grocery run I picked up the things I didn't have in order to make this salad. And the rest, as they say, is history.

Actually, my Persian Rice Salad turned out delicious. I wouldn't say it was favorite rice dish ever, but it was quite good and very easy to make, so I can't complain. Would I make it again? Yes I would, but probably not all the time. I think Persian cooking might be somewhat of an acquired taste. I hope you try my recipe though-I think you will like it!

PERSIAN RICE SALAD
1 1/2 cups brown rice
3 tablespoons fresh lemon juice
grated lemon zest
1 tablespoon olive oil
2 teaspoons dill weed
1/3 cup dates, chopped
4 green onions, chopped
2 tablespoons chopped flat-leaf parsley
salt and pepper to taste
1/3 cup roasted cashew pieces

Cook the rice according to package directions. Spread rice out on a plate and refrigerate for 10 to 15 minutes. Meanwhile, combine all remaining ingredients except the cashews in a large bowl.

Fold the rice in with the rest of the ingredients, and chill before serving for the best flavor. Toast cashews in dry cast iron pan and allow them to cool. The cashews will soften if mixed in too soon-add them as garnish to the salad just before serving.

Noosh-e jan!*

*This is the Persian version of the popular phrase Bon Appetit or, "Enjoy Your Meal." Yes, I admit it-I looked that up on the internet, too! ;-)

Learn more about this author, Julia Williams.
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