Persian Lime Curry Rice Salad

Name: Persian Lime Curry Rice Salad
Yield: 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; 1 tablespoon Oaktown Spice Shop Persian Lime Curry Rub; 1 teaspoon sugar; ¼ cup lime juice; ¼ cup olive oil

Oaktown favorites Persian lime curry rub Side dish Vegan Vegetarian

Persian Lime Curry Rice Salad

By Micah Siva (@noshwithmicah)

Rated 5.0 stars by 1 users

Servings

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.

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 Oaktown Spice Shop Persian Lime Curry Rub
1 teaspoon sugar
¼ cup lime juice
¼ cup olive oil

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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!

Persian Lime Curry Rice Salad

COMMENTS

barbara spector on January 09, 2024

Don’t use pomegranate molasses. It will ruin the rest of the flavors. Use red peppercorns instead.
Heather on September 19, 2023

This is absolutely delicious. I ended up putting more garlic and ginger than the recipe called for (can’t go wrong with that!) and substituted Italian parsley for cilantro because I’m not a cilantro fan and I loved it. This would also be great with goat cheese or feta crumbles on it.
Kirk on 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 on 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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