Middle Eastern Inspired Pomegranate & Black Rice Salad


  • 2 cups of Forbidden Black Rice
  • 1 pomegranate, removing and using the seeds.
  • ½ bunch coriander
  • ½ bunch parsley
  • 1 tsp ground cumin, toasted
  • 1 tsp ground coriander, toasted
  • 1 tsp smoked paprika
  • A handful of toasted almonds, roughly chopped
  • Skin of a preserved lemon, finely diced
  • Juice of a lemon
  • 3 Tbsp olive oil
  • 100g seasoned Greek yogurt*
  • Salt & pepper

*We seasoned our yogurt with a pinch of each ground cumin and coriander as well as salt, pepper and a touch of olive oil.

Preparation Method

  • Cook the Forbidden Black Rice as instructed on the pack.
  • Chop the herbs to roughly the same size as the pomegranate seeds.
  • In a large bowl fold the herbs, spices, preserved lemon, and the cooked Forbidden Black Rice and mix together. Season well with salt and pepper.
  • Next add half of the pomegranate, almonds to the rice mixture and dress with the lemon juice and olive oil ensuring all the grains are coated.
  • Serve this mixture into a dish mounding it as high as possible in the middle. Finish with pomegranate seeds and almonds scattered over the top.
  • When dishing up onto individual plates serve with a spoonful of the seasoned yogurt.

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