Middle Eastern Inspired Pomegranate & Black Rice Salad

Forbidden Foods in house culinary guru Benjamin Conroy has prepared a wonderful Middle Eastern inspired dish using black rice.

"This dish was inspired by my time travelling in Turkey. The yoghurt adds a European twist but traditionally it would be served with Bulgarian sheep’s fetta or the Turkish equivalent. The herbs make this dish so fresh and bring all of the spice flavours to the forefront. I also like to add coriander to the mix and if you don’t mind extra lemon, be sure to grate the zest in before juicing the lemon. Forbidden black rice was an easy choice for this dish as it holds its husk when cooked and allows for the texture and colour needed in this recipe. These additions take this salad to another level and make it very refreshing as a side to almost any curry whether it is Moroccan, Indian or an addition to grilled meats on the BBQ." - Benjamin Conroy, Forbidden Foods Chef

Serves: 4 | Prep Time: 15m | Cook Time: 20m


- 2 cups of Forbidden Black Rice
- 1 pomegranate, removing and using the seeds.
- ½ bunch coriander
- ½ bunch parsley
- 1 tsp ground cumin, toasted
- 1 tsp ground coriander, toasted
- 1 tsp smoked paprika
- Handful of toasted almonds, roughly chopped
- Skin of a preserved lemon, finely diced
- Juice of a lemon
- 3 Tbsp olive oil
- 100g seasoned greek yoghurt*
- Salt & pepper

* We seasoned our yoghurt with a pinch of each ground cumin and coriander as well as salt, pepper and a touch of olive oil

Preparation method:

  1. Cook the Forbidden Black Rice as instructed on the pack.
  2. Chop the herbs to roughly the same size as the pomegranate seeds.
  3. In a large bowl fold the herbs, spices, preserved lemon and the cooked Forbidden Black Rice and mix together. Season well with salt and pepper.
  4. Next add half of the pomegranate, almonds to the rice mixture and dress with the lemon juice and olive oil ensuring all the grains are coated.
  5. Serve this mixture into a dish mounding it as high as possible in the middle. Finish with pomegranate seeds and almonds scattered over the top.
  6. When dishing up onto individual plates serve with a spoonful of the seasoned yoghurt.

Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.
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