This unassuming rice salad from Mustard Seed Market & Café in Akron, Ohio, is so unusual it’s likely to shift everyone’s attention from the main course. Dates and cinnamon, two Middle Eastern staples, are paired with cashews, green onions, and cilantro and are punched up with freshly squeezed lemon juice. Use a cast-iron pot to get what Persian-style rice is best known for—the crispy toasted bits. Topped with a fried egg, it’s a casual supper; paired with simple roasted fish, it’s a proper formal meal.

　　

Ingredients

Makes 8 to 10 servings

　　2 (14-ounce) cans vegetable broth

　　2 cups long-grain brown rice

　　1 1/2 cups roasted salted cashews, coarsely chopped

　　1 1/2 cups pitted dates, sliced (about 7 ounces)

　　4 green onions, thinly sliced

　　1/2 cup olive oil

　　1/4 cup fresh lemon juice

　　1/4 cup chopped fresh cilantro

　　1/4 teaspoon ground cinnamon

　　

Step 1

Bring the broth to a boil in a large saucepan over medium-high heat. Mix in the rice. Return to a boil, reduce the heat to low, cover, and cook without stirring until the rice is tender, about 40 minutes. Spread out the rice in a large baking pan and cool.

　　

Step 2

Transfer the rice to a large bowl. Add the cashews, dates, and green onions; toss to blend.

　　

Step 3

Whisk the olive oil, lemon juice, cilantro, and cinnamon in a small bowl. Add to the rice and toss to coat. Season the salad to taste with salt and pepper.

　　

DO AHEAD

Step 4

The SALAD can be made 2 hours ahead. Let stand at room temperature.

　　The Epicurious Cookbook