Rice Salad


Preparation info

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By Tal Smith

Published 2014

  • About

I love rice but often when I’m offered rice it is plain boiled. The rice we ate at home was always more of a meal on its own and not just an accompaniment to something else. We grew up with Persian rice, which is made by frying sliced potatoes in a pan before adding rice and dill. As the rice cooks, the potatoes become crusty. Then you turn the whole pot upside down onto a plate so that you’ve got a mound of rice covered by a potato crust–it’s amazing! Persian rice was the original inspiration for this recipe and the dill rice with peas that we serve at Sababa.


  • 1 cup small brown lentils
  • 125 ml vegetable oil
  • 500 g jasmine rice
  • 1 tbsp vegetable stock powder
  • pinch of salt and freshly ground black pepper to taste
  • 400 ml dried onion flakes
  • 5 cups water
  • 100 g carrots, diced
  • 100 g green beans, diced
  • 250 g frozen peas
  • 1 handful dill, chopped
  • 2 handfuls Italian flat-leaf parsley, chopped


Cook the lentils in 3 times the amount of water until they are just soft.

Heat the oil in a pot and add the rice. Mix through for a minute and then add the stock, salt, pepper and onion flakes. Add the water, vegetables and dill, and then cook the rice on a low heat until all the water has been absorbed. Turn the heat off and put a clean dry cloth over the pot with the lid over the cloth. Allow the rice to steam in this way for about 20 minutes. Mix the lentils into the rice and once the rice has cooled add the chopped parsley.