Name: Persian Cucumber and Purple Rice Salad
Cook time: 20 min
Total time: 2 1/2 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 cup purple jasmine rice; 1 1/4 cups water; 1 1/2 teaspoons coriander seeds, toasted; 1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick; 1 bunch scallions, thinly sliced; 3 tablespoons extra-virgin olive oil; 2 teaspoons grated lemon zest; 2 teaspoons fresh lemon juice

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Persian Cucumber and Purple Rice SaladRoland Bello

Juicy, crunchy cucumbers lighten the starch in a rice salad, and lemony coriander accentuates the citrus in the vinaigrette. So-called Persian cukes seem especially beautiful against a background of exotic purple jasmine rice. This is a party dish for which, no doubt, you will become justly famous.

Cooks' note:

Rice, without other ingredients, can be cooked 1 day ahead and chilled.

Recipe notes

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