Rice salad of broad beans, sourberries, cranberries and dill

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Recipe by Damaris Beems Course: Arabic, RecipeCuisine: Arabic, Iran, Persian




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Broad beans, what a great legume that is. I like everything about it. That recognizable taste, the bite, the color, the shape. The firmness. And in combination with sourberries and cranberries, you don’t know what you’re tasting. It’s become one of our favorites here. Guests come to eat him for lunch at à la minute and then come and get him for home in the evening. Such a salad.


  • 300 gram 300 basmati rice

  • 500 gram 500 broad beans deep frozen

  • 100 gram 100 dried sour berries

  • 100 gram 100 Cranberries

  • 1 bouquet 1 dill

  • 1 bouquet 1 fresh mint

  • 75 gram 75 slivered almonds

  • 1 1 red onion

  • Dressing
  • 100 ml 100 olive oil

  • 1 1 lemon (both zest and juice)

  • 3 table spoon 3 mustard

  • salt and pepper


  • Cook the rest according to the instructions for use. Let it cool down.
    Meanwhile, cook the broad beans until al dente.
  • Finely chop the red onion.
    Finely chop the mint leaves and dill.
    Scrape the zest off the lemon and squeeze out the juice.
    Now mix everything with the olive oil and season with salt and pepper.
  • Roast the almonds in a dry pan until lightly browned.
    Mix everything together. And serve. And have fun.

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