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Persian Rice Salad

This recipe was inspired by [original recipe owner’s name or source].

Goal: Work cleanly, efficiently, and focused.

Production Lunch: Persian Rice Salad, and Mint Citronette

Start ASAP on rice, it needs to cool to room temperature before serving. Follow directions precisely. Measure out 3 cups of basmati rice, wash rice well (cover rice with cold water and pour out the water in sink, agitate the rice with your hand, repeat until the water is mostly clear instead of whiteish. Get a medium saucepan with a tight fitting lid, add 4.5 cups water to it, add washed rice and 1tbsp salt. Bring to a boil at high heat, turn down to a simmer once it boils and then place a tight fitting lid on it. Cook for 12 minutes. Time it.* Turn off the heat (leave lid on) and let the rice sit for an additional 10 minutes. Set timer.* DO NOT TAKE OFF THE LID TO SEE IF IT’S READY otherwise the steam will escape and the rice won’t cook well.

*While the rice is cooking: brunoise 3 red bell peppers and store in a container until ready to mix.

Start on the Mint Citronette: get 5 lemons, olive oil, fresh mint, salt and white ground pepper. Measure out 1 cup olive oil into a container, mince .5 cup mint and put the mint into olive oil and set aside to infuse.

Then for efficiency swap to mincing .5 cup of parsley and .5 cup dill for salad – do not add to dressing, set aside in a container for salad. These are critical ingredients – Make sure the herbs get added to the salad and not forgotten.

Return and complete Mint Citronette zest 1 lemon into olive oil (careful not to get the white pith as it can be bitter). Juice 5 lemons in a separate container and carefully remove any seeds with a spoon before adding lemon juice to the dressing. Add 1.25 teaspoon salt and .25 teaspoon white ground pepper to the dressing. Whisk together and set aside for salad.

Then brunoise 2 English cucumber and 1 red onion. Ask for help from the Tournant if needed for timeliness.

After Rice is Done, it must be cooled quickly before service. Get a sheet tray and lay down parchment paper. Use a spatula and layer the rice in one layer on it. The thinner (more surface area) the better. Don’t press the rice down or squish it hard. Put it on top of the speed rack where the sheet pans live to cool. Let Cool as long as possible.

Mixing: In a large mixing bowl add the rice, the brunoised vegtables, the minced dill and parsley, and the mint Citronette dressing, and 2 additional tablespoons of olive oil [But if the rice is looking too heavy with the dressing already – skip this additional oil] then mix. Taste and adjust any seasoning, if it doesn’t have much taste add more salt – it should taste herbaceous and bright.

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Pull List:

5 medium yellow onions
0.5 cup Fresh dill
0.5 cup Fresh Italian parsley
0.5 cup Fresh mint
1 cup olive oil
3 cups basmati rice
5 lemons
2 English cucumber
3 red bell pepper
1 red onion
3 shallots
salt
ground white pepper
3 green bell peppers

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Persian Rice Salad

3 cups rice
1 red onion – brunoise
3 red bell peppers – brunoise
2 english cucumber – brunoise w/ skin and seeds
0.5 cup dill – minced .5 cup Italian parsley –minced

Citronette

1 Lemon zested (from juiced lemons – zest prior to juicing)
5 lemons juiced – (0.5 to 0.75 cup yield)
1 cup olive oil
0.5 cups mint – minced
1.25 teaspoon salt
0.25 teaspoon white ground pepper

Checklist:

☐ Wash and cook basmati rice

☐ Cool Rice

☐ Brunoise 3 red bell pepper

☐ Make Mint Citronette Dressing

☐ Brunoise 2 english cucumbers

☐ Brunoise 1 red onion

☐ Mince dill and parsley.

☐ Mix Salad: Make Sure Parsley and Dill herbs Get Into Salad – Critical Ingredient

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