Skip to main content
Epicurious

Farro With Pistachios, Mixed Herbs, and Golden Raisins

4.8

(16)

Farro with pistachios and mixed herbs in a white bowl.
Photo by Dan Monick

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Recipe information

  • Yield

    8 servings

Ingredients

2 cups farro
½ teaspoon kosher salt, plus more
½ cup pistachios
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon sugar
⅓ cup grapeseed oil or olive oil
Freshly ground black pepper
1 serrano chile, sliced into rings
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins

Preparation

  1. Step 1

    Preheat oven to 350°. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

    Step 2

    Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

    Step 3

    Whisk lemon zest, lemon juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.

    Step 4

    Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.

    Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.

TagsGrain BowlSaladFarroRice & GrainsPistachioNutSerrano ChileChileVegetableRaisinDried FruitFruitMainSideStarterDinnerDairy FreeVeganVegetarianBon Appétit

See Related Recipes and Cooking Tips

Read More
Kofteh Tabrizi
These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
Sheet-Pan Pomegranate Chicken With Walnut Relish
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Shirmal
This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.
Roasted Cauliflower Salad With Feta And Dates
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
Coconut Tempeh Larb
This riff on the Laotian classic comes together in 20 minutes.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.