Persian Rice Salad with Lemon, Dill, and Grape

Rinse the basmati rice in cold water until the water runs clear, then drain well.

In a medium pot, combine the drained rice with 3 cups water, salt, and turmeric. Bring to a gentle boil over medium heat.

Reduce the heat to low, cover tightly, and cook for 18 minutes until all water is absorbed and rice is tender.

Remove from heat and let steam, uncovered, for 5 minutes to dry excess moisture. Fluff gently with a fork and spread on a baking sheet to cool.

Steep the saffron in 2 tablespoons of hot water for 5 minutes. Once the rice has cooled to room temperature, drizzle the saffron water over and fold gently with a fork to create golden streaks.

Juice the lemon into a small bowl.

Whisk in the olive oil and salt until the dressing is emulsified and bright.

In a large serving bowl, combine the saffron rice, diced yellow onion, halved grapes, chopped dill, chopped parsley, and chopped mint.

Drizzle the lemon dressing over the salad and toss gently to coat every grain and grape.

Taste and adjust salt if needed. If time allows, let rest for 15 minutes at room temperature to allow the flavors to marry.

Present the salad in a generous bowl and bring to the table alongside a cooling bowl of plain yogurt.