Lebanese Fattoush Rice with Sumac Crispy Bread

Name: Lebanese Fattoush Rice with Sumac Crispy Bread
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ cups (300 g) jasmine rice; 2½ cups (600 ml) water; ¾ teaspoon (4 g) kosher salt; 1 medium (250 g) English cucumber, halved lengthwise, seeded, cut into half-moons; 2 medium (300 g) ripe tomatoes, cored, cut into bite-sized chunks; 6 whole (100 g) fresh radishes, thinly sliced; ¾ cup (20 g) fresh flat-leaf parsley, roughly chopped; ¼ cup (8 g) fresh mint leaves, roughly torn; 2 breads (170 g) whole wheat or white pita bread, split in half horizontally, each half cut into rough 2-inch pieces; 3 tablespoons (45 ml) extra-virgin olive oil; 1½ teaspoon (4 g) ground sumac; 1 clove (3 g) garlic clove, minced; ¼ teaspoon (½ g) black pepper; ⅓ cup (80 ml) fresh lemon juice; 2 tablespoons (30 ml) pomegranate molasses; ¼ cup (60 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) black pepper; ⅓ cup (60 g) pomegranate seeds (optional); 2 stalks (20 g) scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

A vibrant, tangy Mediterranean rice dish inspired by the Lebanese salad fattoush. Fluffy jasmine rice is tossed with fresh tomatoes, cucumbers, and radishes, then crowned with shards of crispy sumac-seasoned bread and a bright lemon-pomegranate dressing. The bread brings a satisfying crunch and the sumac adds a subtle citrus note. Perfect as a side for grilled proteins or enjoyed on its own.

Prep: 25 min
Cook: 22 min
Wait: 15 min
Total: 1 hr 2 min
Makes: 4 servings (about 1½ cups per serving)

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Ingredients

4 servings

For the rice and vegetables
1½ cups (300 g) jasmine rice
2½ cups (600 ml) water
¾ teaspoon (4 g) kosher salt
1 medium (250 g) English cucumber, halved lengthwise, seeded, cut into half-moons
2 medium (300 g) ripe tomatoes, cored, cut into bite-sized chunks
6 whole (100 g) fresh radishes, thinly sliced
¾ cup (20 g) fresh flat-leaf parsley, roughly chopped
¼ cup (8 g) fresh mint leaves, roughly torn
For the sumac crispy bread
2 breads (170 g) whole wheat or white pita bread, split in half horizontally, each half cut into rough 2-inch pieces
3 tablespoons (45 ml) extra-virgin olive oil
1½ teaspoon (4 g) ground sumac
1 clove (3 g) garlic clove, minced
¼ teaspoon (0.5 g) black pepper
For the dressing
⅓ cup (80 ml) fresh lemon juice
2 tablespoons (30 ml) pomegranate molasses
¼ cup (60 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) black pepper
For garnish (optional)
⅓ cup (60 g) pomegranate seeds (optional)
2 stalks (20 g) scallions, thinly sliced (optional)

Equipment (7)

Small saucepan with lid
Cutting board
Sharp knife
Medium bowl
Small bowl for dressing
Baking sheet
Paper towels

Steps

Before you start

Cut and season the pita bread for crisping at least 15 minutes before assembling the salad so it stays crispy
Gather all fresh ingredients (tomatoes, cucumbers, radishes, parsley, mint) and prep them before you start the rice
Have the lemon juice and pomegranate molasses measured and ready

1
Prepare the sumac breadOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 3 tablespoons olive oil, 1 minced garlic clove, 1½ teaspoons sumac, ¼ teaspoon black pepper, and a pinch of salt.
- Place pita pieces on a baking sheet, brush lightly with the sumac-oil mixture on both sides (you won't use all of it), and spread in a single layer.
- Reserve any leftover oil.
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Tip: Don't oversaturate the pita or it won't crisp; a light brush is enough.
2
Bake the sumac breadOven 375°F / 190°C
- Bake for 12–15 minutes, stirring halfway through, until the bread pieces are golden brown and crispy throughout.
- They should snap when you bend them.
- Remove from the oven and let cool on the pan for 5 minutes.
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Ready when: Bread is golden brown and snaps when bent
Tip: Crispy bread stays crunchy only if kept dry; don't dress it until serving.
3
Rinse and cook rice
- While the bread crisps, rinse the jasmine rice in a fine-mesh strainer under cold running water until the water runs clear (about 30 seconds).
- In a small saucepan, bring 2½ cups water to a boil.
- Add the rinsed rice and ¾ teaspoon kosher salt, stir once, and return to a gentle boil.
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Tip: Rinsing removes excess starch so the rice grains stay separate and fluffy.
4
Simmer rice covered
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- The rice will absorb all the water and cook through.
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Ready when: All water is absorbed; rice is tender
Tip: Resist the urge to peek; lifting the lid releases steam and prolongs cooking.
5
Rest and fluff rice
- Remove the saucepan from heat and let the rice rest, covered, for 5 minutes.
- Fluff with a fork to separate the grains and release steam.
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Ready when: Rice is fluffy and grains are separated
Tip: This resting step ensures every grain is tender and distinct.
6
Prepare vegetables
- While the rice rests, prepare all the fresh vegetables: halve and seed the cucumber lengthwise, then cut into half-moons; core and chunk the tomatoes; thinly slice the radishes; roughly chop the parsley; tear the mint leaves.
- Place all vegetables in a medium bowl.
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Tip: Cut vegetables just before assembly so they stay crisp and fresh.
7
Make the dressing
- In a small bowl, whisk together ⅓ cup fresh lemon juice, 2 tablespoons pomegranate molasses, ¼ cup extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until blended.
- Taste and adjust salt or lemon juice to your preference—the dressing should be tangy and bright.
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Tip: Pomegranate molasses can vary in tartness; add more lemon juice if you prefer extra tang.
8
Combine rice and vegetables
- Transfer the fluffed rice to a large serving bowl.
- Pour the dressing over the rice and toss gently until the rice is well coated and the grains are separated.
- Add the prepared vegetables and herbs, tossing again until everything is evenly mixed.
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Tip: Toss gently to keep the rice grains from breaking and to distribute the dressing evenly.
9
Add crispy bread and garnish
- Just before serving, break the cooled sumac bread into smaller shards (½ to 1 inch) and scatter them over the rice mixture.
- Top with pomegranate seeds and sliced scallions if using.
- Toss very gently to combine, so the bread stays as crispy as possible.
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Tip: Add the bread just before serving so it stays crispy rather than absorbing moisture from the dressed rice.

Good to know

Tips

For the most authentic taste, source good-quality pomegranate molasses from a Middle Eastern market; it should be tart and slightly sweet, not overly sugary.
If your sumac tastes musty or bitter, it may be old; fresh sumac has a bright, fruity-tart aroma.
The beauty of this dish is the contrast of textures: fluffy rice, crisp bread, and juicy fresh vegetables. Don't skip the final toss with the crispy bread.
This dish is best served at room temperature or slightly warm, which lets all the flavors shine. If serving later, keep the crispy bread separate and add it just before serving.

Make ahead

The sumac crispy bread can be made up to 1 day ahead and stored in an airtight container at room temperature. The cooked rice can be prepared up to 4 hours ahead, cooled, and stored in a covered bowl in the refrigerator; fluff with a fork and bring to room temperature before serving. Do not dress the rice until just before serving, and do not add the crispy bread until the last moment.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The crispy bread will soften over time. To reheat, warm the rice gently in a microwave (1–2 minutes, stirring halfway) or on the stovetop with a splash of water over medium heat, then top with fresh crispy bread or croutons. The dressing can be stored separately in the refrigerator for up to 3 days.

Substitutions

pomegranate molasses → 1 tablespoon balsamic vinegar mixed with 1 tablespoon maple syrup. Pomegranate molasses gives authentic tang and sweetness, but this mix offers similar flavor balance.
whole wheat or white pita bread → Whole wheat or white pita chips (store-bought). Saves time; toss chips lightly with sumac and olive oil, then warm in a 300°F oven for 3 minutes if you prefer freshly seasoned chips.
jasmine rice → Arborio rice or Lebanese rice (if available). Arborio will be slightly creamier and more cohesive; Lebanese rice is more authentic but may cook a minute or two longer. Adjust water as needed.
ground sumac → Finely grated zest of 1 lemon mixed with ¼ teaspoon paprika. Provides citrus and color, though the flavor is slightly sharper and less floral than real sumac.