Name: Persian Cucumber and Purple Rice Salad
Cook time: 20 min
Total time: 2 1/2 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 cup purple jasmine rice; 1 1/4 cups water; 1 1/2 teaspoons coriander seeds, toasted; 1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick; 1 bunch scallions, thinly sliced; 3 tablespoons extra-virgin olive oil; 2 teaspoons grated lemon zest; 2 teaspoons fresh lemon juice

Image may contain Plant Food Produce and Vegetable

Persian Cucumber and Purple Rice SaladRoland Bello

Juicy, crunchy cucumbers lighten the starch in a rice salad, and lemony coriander accentuates the citrus in the vinaigrette. So-called Persian cukes seem especially beautiful against a background of exotic purple jasmine rice. This is a party dish for which, no doubt, you will become justly famous.

Cooks' note:

Rice, without other ingredients, can be cooked 1 day ahead and chilled.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.