Persian Rice Salad

• 1 1/2 teaspoons table salt
• 1 cup long grain white rice
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 4 tablespoons extra virgin olive oil
• 4 scallions , chopped
• 3/4 cup chopped dates , chopped raisins or currants
• 3/4 cup shelled pistachios , toasted and chopped
• 1/4 cup chopped fresh parsley leaves

1. Bring 3 quarts water to boil in large pot. Add salt and rice. Return to boil and cook uncovered until rice is tender but not soft, 8 to 11 minutes. Drain rice, then spread on rimmed baking sheet to cool down quickly. When cooled, transfer to large serving bowl.
2. Whisk together lemon juice, cinnamon, orange zest and juice, and olive oil. Season with salt and pepper to taste. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Let stand until flavors blend, about 20 minutes.

salt, long grain white rice, lemon juice, ground cinnamon, orange zest, orange juice, extra virgin olive oil, scallions, dates, pistachios, parsley

Taken from www.epicurious.com/recipes/member/views/persian-rice-salad-52664051 (may not work)