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 sliced pitted dates (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
persian, rice, salad

2 quarts water
2 tablespoons salt
1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
3 tablespoons unsalted butter
persian, rice, golden

3 cups basmati rice (1 1/4 lb)
4 qt water
3 tablespoons salt (for water) )
3/4 stick (6 tablespoons) unsalted butter
2/3 cup chopped fresh dill
1 cup coarsely chopped shelled natural pistachios (5 oz)
persian, rice, pistachios

1 large carrot
1 cucumber (4 inches long)
3 tbsp sake
1/2 tsp sugar
1/4 tsp salt
2 toasted nori sheets
2 2/3 cups prepared sushi rice (check out other recipes on the site)
1 tsp wasabi paste

Equipment - rolling mat
rice, cucumbers, vegetables