Rice Salad With Currants, Almonds and Pistachios

Name: Rice Salad With Currants, Almonds and Pistachios
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups short-grain rice, such as arborio; Salt and pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons tahini; 3 tablespoons lemon juice; 1 teaspoon grated lemon zest; 1/2 cup currants, soaked in hot water and drained; 1 cup whole roasted almonds, roughly chopped; 1/2 cup whole roasted pistachios, roughly chopped; 3 tablespoons snipped chives; 3 tablespoons chopped mint; 2 teaspoons chopped savory or thyme; 1/2 cup chopped parsley

By David Tanis

Updated July 14, 2022

Rice Salad With Currants, Almonds and Pistachios — Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

Total Time: 45 minutes
Rating: 4(572)
Comments: Read comments

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one, which takes inspiration from Middle Eastern cuisine, uses pantry ingredients. It is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Featured in: Don’t Call It Pilaf

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

2cups short-grain rice, such as arborio
Salt and pepper
2tablespoons extra-virgin olive oil
2tablespoons tahini
3tablespoons lemon juice
1teaspoon grated lemon zest
½cup currants, soaked in hot water and drained
1cup whole roasted almonds, roughly chopped
½cup whole roasted pistachios, roughly chopped
3tablespoons snipped chives
3tablespoons chopped mint
2teaspoons chopped savory or thyme
½cup chopped parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
Step 2
Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
Step 3
Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

Ratings

4 out of 5

572 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Derek Toronto5 years ago

Made this tonight, all of the adults really enjoyed it, kids got through it eventually too. Great recipe suggestion - we had it with grilled trout filet, great for a warm summer day, and nice and unusual flavour combination. thanks! Also used less salt

pix5 years ago

Salty? Just read the recipe again. David says to cook the rice like pasta and drain the rice when al dente. Now I and perhaps you, usually steam rice until the water is absorbed. If you did this, it would account for the excessive saltiness. I’ m going to try this recipe using his rice cooking method and see what happens. Am going to cut back the salt to 1/1-2 T. Two Tbs is more than I usually use for pasta.

Janet H.5 years ago

Made the recipie exactly as written except omitted the thyme (could not find fresh)....I am scratching my head over how many people are bothered by the salt. I found the salt level perfect, complimenting the sweetness of the currants (and probably other fruit that others added - great ideas!). I is one of those lovely recipies that satisfy most everyone, including the ever-present gluten-free eaters. For goodness sakes relax a little on looking up RDAs on everything - just enjoy the recipie

bnom1 week ago

Lovely, easy salad - very adaptable. I added a tsp of turmeric to dressing to give the rice an appealing yellow hue. I used haiga rice - a wonderful Japanese short grain rice that leaves the germ in but no bran. Delicious/nutritious. I also used chopped dried cranberries instead of currants and would do so again.

Keith9 months ago

Let me second the suggestion of making this with wild rice. It really elevates the dish.

stewart P10 months ago

Can you make this salad the day before you are serving it?

Private comments are only visible to you.