- 2 c uncooked basmati rice
- 3 c water
- 1/2 tsp salt
- 2 2-inch strips of fresh lemon zest
- 2 c frozen peas
- Salted water for blanching (1 quart water, 1 1/2 teaspoons salt)
- 1/4 c golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained
- 1/2 c green onions, minced
- 1 1/2 tsp lemon zest, finely grated
- 1 tsp fresh mint leaves, finely minced
- 2 tbsp lemon juice
- 1/4 c olive oil
- 1/2 tsp salt
Cook the rice according to package instructions; include salt in the cooking water along with 2 strips of lemon zest.
If using fresh peas, blanch them in boiling salted water for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.
Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.
To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.
