Persian Herbed Rice Salad (Salad-e Adas va Sabzi)

About This Recipe

This salad draws on Persian cuisine's deep love of fresh herbs, combining cooked rice and lentils with a generous amount of parsley, dill and mint for a salad that's as much about the herbs as the grains themselves. The lentils add protein and a slightly earthy contrast to the rice's lightness, while a simple lemon and olive oil dressing keeps the overall flavor bright rather than heavy, letting the herbs remain the star. Served at room temperature, this salad works well alongside grilled kabab or as a light meal on its own, showing how Persian flavors translate naturally into a more contemporary grain salad format.

Ingredients

Serves 4

• 1 cupwhite or brown rice(cooked and cooled)
• 1 cupcooked green lentils
• 1 cupchopped fresh parsley
• 1/2 cupchopped fresh dill
• 1/4 cupchopped fresh mint
• 3scallions(chopped)
• 1/4 cupolive oil
• 3 tbsplemon juice
• 1/2 tspsalt
• 1/4 tspblack pepper

Instructions

1. 1

   Combine the grains

   Toss the cooled cooked rice and lentils together in a large bowl.

2. 2

   Add the herbs

   Fold in parsley, dill, mint and scallions.

3. 3

   Make the dressing

   Whisk olive oil, lemon juice, salt and pepper.

4. 4

   Dress

   Pour the dressing over the salad and toss well.

   Let the rice and lentils cool fully before adding the herbs — warm grains will wilt the fresh herbs and dull their color.

5. 5

   Rest and serve

   Let sit 10 minutes for the flavors to meld, then serve at room temperature.

Variations

• •

  Adding toasted walnuts gives extra crunch and richness.

• •

  A version with barberries scattered on top adds a traditional Persian tartness.

• •

  Chickpeas can substitute for or supplement the lentils for extra protein.

Storage

Refrigerate up to 3 days in an airtight container; the herbs will darken slightly over time but the flavor remains good.

Frequently Asked Questions