Broad bean, sour cherry and rice salad from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • Clog on July 01, 2023

    A lovely combination of flavours and colours. We found it a bit dry on its own made with the basmati.

  • jungliemonkey on November 13, 2020

    A great combination of textures and flavours! I included the feta, and may try with more/bigger broad beans or edamame another time. Edit: I have now made a variant of this with edamame and can confirm that it is just as tasty, and significantly less faff.

  • jenburkholder on August 18, 2020

    This was good, but the effort required for the favas just wasn’t worth it here, as their flavor was hardly noticeable. I’m actually tempted to replace them with edamame; I think that would make a nice lunch salad.

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