Persian Lime Curry Rice Salad

2 Comments

Persian Lime Curry Rice Salad

This is the perfect recipe for using up leftover rice. Lentils and rice are fried in oil for a crispy salad base that is an excellent vehicle for a delicious dressing made using our fragrant Persian Lime Curry Rub

Recipe created by Micah Siva (@noshwithmicah)

Serves: 4

INGREDIENTS

3 tablespoons olive oil
1 cup cooked rice, cooled
1 cup lentils, cooked (green or brown)
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, chopped
1 cup cilantro, roughly chopped
½ cup fresh mint leaves, torn
1/4 cup pomegranate seeds, or arils
¼ cup pistachios, shelled and chopped
2 green onions, chopped

Dressing:

1 tablespoon Persian Lime Curry Rub
1 teaspoon sugar
¼ cup lime juice
¼ cup olive oil
 

DIRECTIONS

Line a baking tray with paper towel. Set aside. Heat the olive oil in a frying pan over medium-high heat. Test the heat by adding one grain of rice to the oil, if it sizzles immediately, it’s ready! Add the rice and lentils.

Let cook for 3-4 minutes, or until it begins to brown.

Add the ginger and garlic, stirring to combine. Let cook for an additional 3-4 minutes, or until crispy.

Transfer the lentil and rice mixture to the lined baking tray.

Meanwhile, make the dressing: in a small bowl, combine the Persian Lime Curry Rub, sugar, lime juice, and olive oil.

Toss the rice mixture with the fresh cilantro and mint, and top with pomegranate, pistachios, and green onions. Drizzle with the dressing. Serve immediately. Enjoy!




2 Responses

Kirk
Kirk

November 16, 2022

Hi Sharon,

Sorry to hear you can’t get pomegranates where you live. We wouldn’t recommend putting pomegranate molasses in the dressing because that might change the flavor too much. It seems like the pomegranate in this recipe is there for a pop of sweetness and acidity, with that in mind I’d recommend subbing another fruit, maybe quartered cherries or a similarly tart fruit.

Kirk
Oaktown Spice Shop | Customer Service

Sharon Redgrave
Sharon Redgrave

November 16, 2022

Hi! II would love to try this recipe, but where we live it is IMPOSSIBLE to get pomegranates, but I have pomegranate molasses. Do you think I could sub some of that in with the dressing for some of the sugar? I realize it will change the texture of the dressing, but it would give that hint of pomegranate flavor. Thanks for your time! Best, Sharon

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