Rice Salad


5 from 22 votes
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This sweet and savory rice salad with almonds, carrots, and raisins will bring warmth and new flavor combinations to your dinner table. In fact, it may even outshine the mains!

rice salad.

If you have always thought that rice salad recipes are boring and never super tasty, here is a recipe to prove you wrong. This Persian-style version is fragrant, delicious, and exceptionally good-looking. 

Coming from a half-Persian household, Persian rice was something we ate several times a week (similar to coconut rice). To change things up, my mom would save some of the leftovers to transform into a cold salad with all the mix-ins!

Why you’ll love this recipe

  • Serve it hot or cold. This salad is amazing whether it is served warm or cold. 
  • Vegan and gluten-free. Made without dairy, eggs, or gluten, this is very diet friendly. 
  • The perfect recipe for leftover rice. Leftover rice doesn’t always serve a purpose. If you have leftover cooked long grain rice, use it as an excuse to make this delicious salad. You can even use sushi rice.

When I first served this rice salad recipe with some friends, there were a little intrigued by the ingredients but after one bite, they were swayed: this is the kind of salad you’d make over and over again!

What is rice salad made of?

This recipe doesn’t contain any special ingredients. It’s all about the unique combination of simple ingredients that make up the amazing sweet and savory flavor of this dish. 

  • Rice. I use basmati rice for this recipe as it is aromatic, soft, and fluffy once cooked. If you don’t have basmati rice, choose from other long-grain rice varieties. 
  • Almonds. Slivered or whole smoked. Almonds provide the crunch in the salad and add a nice nutty flavor. 
  • Carrots. Shredded. As we won’t be cooking the carrots it is important to shred and not cut them into chunky pieces. 
  • Raisins. I use golden raisins for this recipe not only because they complement the salad much better color-wise but because they are perfectly sweet, fruity, and chewy. 
  • Spices. Turmeric and saffron give the salad its signature golden yellow color and Middle Eastern flavors. I also like to add hot pepper flakes for mild heat. 
  • Salt. To taste. 
  • Lemon juice (optional). Drizzling lemon juice over the salad right before serving helps brighten up all flavors. 

How to make a rice salad

To make this salad, cook the basmati rice and let it cool. Alternatively, save some leftover rice from another meal. In a large mixing bowl, combine the cooled rice with turmeric, saffron, salt, and red pepper flakes. Mix well. 

Add the shredded carrots, raisins, and almonds. Mix well until fully combined. 

Finally, drizzle with lemon juice and serve immediately.

cold rice salad.

Flavor variations

Like any good salad recipe, this one is very forgiving and easy to customize! Here are some ideas:

  • Use currants instead of raisins. If you don’t like the sweet flavor the raisins provide, use currants instead. While currants and raisins have similar textures, currants are tangy and not as sweet as raisins. 
  • Add apples. Chopped apples will add a refreshing flavor and crunch to this rice salad. 
  • Experiment with the nuts. If you don’t have almonds at home, add some toasted cashews or walnuts to the salad. 
  • Use curry powder. Curry powder will give this rice salad a deeper earthy flavor and some pungency. 

Storage instructions

To store: Place salad in an airtight container and refrigerate it for up to 3 days. There is no need to reheat it before eating. Simply remove the salad from the fridge and allow it to come to room temperature before serving. 

With this said, if you like to have this salad warm, reheat it in the microwave. 

rice salad recipes.

More salad recipes to try

Frequently asked questions 

What is good to mix in with rice?

White rice has a mild flavor that pairs well with a variety of ingredients. You can add sweet, spicy, and savory flavors to rice by mixing it with spices, nuts, fruits, vegetables, and herbs. 

Is this recipe gluten-free?

Yes, this salad is gluten-free. If you have gluten intolerance, add this recipe to your favorites as it will come in handy when looking for easy but unique side dishes. 

Can I add protein?

For a filling meal or snack, add some of your favorite protein on top. Boiled eggs, sliced chicken breast, and even a salmon fillet are great options.

rice salad recipe.

Rice Salad Recipe

5 from 22 votes
This sweet and savory rice salad with almonds, carrots, and raisins will bring warmth and new flavor combinations to your dinner table. In fact, it may even outshine the mains!
Servings: 4 servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes


  • 2 cups cooked basmati rice cooled to room temperature
  • 1/2 teaspoon saffron
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/2 cup carrots shredded
  • 1/4 cup golden raisins
  • 1/4 cup smoked almonds slivered
  • 1/4 lemon juiced


  • In a large mixing bowl, combine the cooled basmati rice and add the saffron, salt, and turmeric and mix well.
  • Stir through the shredded carrots, golden raisins and smoked almonds and mix until fully incorporated.
  • Top with lemon juice and serve immediately.


Serving: 1servingCalories: 191kcalCarbohydrates: 34gProtein: 5gFat: 5gSodium: 304mgPotassium: 225mgFiber: 2gVitamin A: 2675IUVitamin C: 5mgCalcium: 44mgIron: 1mgNET CARBS: 32g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 22 votes (22 ratings without comment)

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  1. Greetings from Down Under. This Persian rice recipe looks awesome. While i love making Italian risotto like my mama, i wanted to try other rice recipes from around the world. I know what you mean about “everything is better in…” for me it’s Italy, even though I’m Australian born & bred. (Plus I’m sorry your aussie made bad broke, they usually last a long time)

    With kindest regards

  2. I made this just as instructed by you, also using the fluffy coconut basmati rice { sooo nice }. I used pecans as I had no sliced almonds and added home made bacon flavoured coconut. Ate this on a rocket/ arugula salad with falafel and yogurt sauce. Thank you so much for your dinner inspiration. DELICIOUS.

  3. Seriously this looks so good, i can’t wait to try it! But I have the silliest remark ever I think: I can’t find the recipe…? I see so many wonderful photo’s but no recipe nor list of ingredients? What am I missing? Please help me! xxx

    1. Right – something totally spooky is going on but the recipe just reappeared after refreshing the page a couple of times..So weird! But more importantly: I am going to make this a.s.a.p.! Thank you so much for this great post! (and all your other mouthwatering recipes…;-))

  4. I just discovered your blog and have been reading it and going through your recipes for the last hour – love it!! Seriously, all of it! Trying this Persian rice tomorrow and then move on to all the delicious looking desserts. Can’t wait! 🙂

  5. I didn’t have saffron so I used about 1 tsp of curry powder instead. I also added a can of chickpeas for some extra protein. Turned out great. Next time I may add more raisins and almonds.

    1. Melissa, those changes sound delicious- I have a chickpea rice salad with curry to share soon but you’ve one upped me- Love it 😀

    1. Hi Sarah! I have a pretty big appetite so can eat this over 2 or so meals, it can serve 4 as a side dish 🙂

  6. I always tell my son, Mother’s are the best, and always right 🙂 The recipe sounds delish and your photos are awesome! ~ Cheers

  7. Very much want this. When I get back to New York, we should have a potluck…if that works with two people.
    I’m not even going to talk about the egocentricism of Asian culture…

    1. LOL. Omg I just imagined that. And we getting annoyed because you turn up with a banana and a jar of peanut butter.

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