Saffron Crispy Rice Salad with Harissa Vinaigrette
We cannot get enough of this recipe! Creamy, tangy, crunchy, bright, and toasty all come together in this complex and nourishing salad, fit for any night of the week.
Saffron Crispy Rice Salad with Harissa Vinaigrette
Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
For the Crispy Rice:
- 1½ cups jasmine rice, rinsed
- 2½ cups water or vegetable stock
- Generous pinch of saffron threads
- 1 tbsp olive oil or butter
- Salt, to taste
For the Salad:
- 1 cucumber, thinly sliced
- ½ cup radishes, thinly sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- ¼ cup plain Greek yogurt
- Lettuce leaves, for serving
For the Crispy Chickpeas:
- 1 can chickpeas, drained, rinsed, and patted dry
- 2 tbsp oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
For the Harissa Vinaigrette:
- 1 tbsp harissa paste
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey or maple syrup (optional)
- ¼ cup olive oil
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions:
- Cook and Cool the Saffron Rice: Heat broth or water until hot, remove from heat, and steep saffron for 5–10 minutes. Add rice and oil or butter, bring to a boil, then reduce to simmer and cover. Cook 15–18 minutes until tender and liquid is absorbed. Season with salt and spread on tray to dry.
- Crisp the Rice: Preheat oven to 400°F. Toss cooled rice with 2 tbsp oil and a pinch of salt. Spread on a parchment-lined tray and bake 30 minutes until golden and crisp.
- Season and Bake Chickpeas: Pat chickpeas dry. Toss with oil and spices. Spread on baking sheet and bake at 400°F for 25–30 minutes, stirring halfway through. Let cool slightly.
- Make the Harissa Vinaigrette: Whisk together harissa, lemon juice, vinegar, honey, and garlic. Slowly whisk in olive oil. Season to taste.
- Assemble the Salad: Toss cucumber, radishes, mint, and cilantro with vinaigrette. Add crispy rice and chickpeas and toss again. Spread yogurt on plate or tray, spoon salad mixture over top, and garnish with extra herbs. Serve over lettuce leaves.
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