Persian Vegetarian Lunch: Aromatic Herb Rice Bowl with Mixed Quinoa Salad & Chickpea Patties
A flavorful persian lunch perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- Basmati Rice
- Olive Oil
- Vegetable Broth
- Fresh Herbs (Dill, Parsley, Mint)
- Quinoa
- Cherry Tomatoes
- Cucumber
- Red Onion
- Lemon Juice
- Garlic
- Chickpeas
- Breadcrumbs
- Eggs
- Salt & Pepper
Instructions
- a. Cook the basmati rice with vegetable broth and fresh herbs until tender. b. Prepare the quinoa salad by combining cherry tomatoes, cucumber, red onion, lemon juice, garlic, and seasoning. c. Make chickpea patties by mashing cooked chickpeas, mixing with breadcrumbs and egg, and seasoning with salt and pepper. d. Pan fry the chickpea patties until golden brown. e. Assemble the lunch by placing herbed rice at the base of a bowl, topping it with quinoa salad, and adding chickpea patties for a visually stunning presentation.
Chef’s Insight
To enhance the aroma, add saffron to the rice for an authentic Persian touch.
Notes
Feel free to add your favorite vegetables to the quinoa salad for added nutrients and flavor.