Name: Amoli Rice Salad with Barberries & Orange Peel
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 1 clove garlic, peeled and crushed; 1 cup chopped fresh scallions; 1 cup chopped fresh parsley; ¼ cup olive oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon vegetable oil, butter or ghee; 4 cups water; 2 cups basmati rice; ½ cup almonds or pine nuts; 1 cup dried barberries, cleaned, washed with cold water and drained*; 2 tablespoons olive oil; 2 large carrots, peeled and shredded; 1 cup sugar; 2 teaspoons salt; 1 cup finely slivered orange peel*; ½ cup raisins; 4 cups shredded greens, arugula or romaine lettuce; 2 tablespoons fresh lime juice

Preparation info

Servings:
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Amol, on the Mazanderan plain, along the south coast of the Caspian Sea, was an important ancient city along one of the branches of the Silk Road. Today, it is a pretty town of mosques, shrines and houses whose walls are painted with birds and flowers; its chief business is rice, which grows all around. I have adapted this salad from a rice dish popular there.