Persian Rice Salad

February 15, 2009   

“Persian” Rice Salad

taken from:

Ingredients (serves 4)

  • 500g skinless chicken breast fillets, trimmed of any fat
  • 750ml reduced-salt chicken stock
  • 1 cup basmati rice
  • 1/2 cup mint leaves
  • 2 cups mixed salad leaves
  • 10 fresh dates, pitted, roughly chopped
  • 1 tsp ground cinnamon
  • 1/4 cup (60ml) lemon juice
  • 1 tbsp honey (optional)


  • Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.
  • Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.
  • Combine the chicken, rice, mint, salad leaves and dates in a bowl.
  • Combine cinnamon, honey (optional) and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.