Marilyns Persian Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
2 tbsp: Olive oil,
1: Onion, chopped
3 Cloves: garlic, minced
1: Dried red chile, seeded and finely minced
1/2 tsp: Cumin seeds, crushed
2: Cardamom pods, seeds removed and finely crushed
1/2 tsp: Ground ginger,
1/2 tsp: Saffron,
4 1/2 cup: Chicken stock, warmed
2 cup: Long-grain rice,
1: Cinnamon stick,
1: Bay leaf,
1/4 cup: Dried currants,
12 small: Whole dried apricots, cut in quarters
3/4 tsp: , salt (optional)
1/2 cup: Unblanched almonds,
3 tbsp: Pine nuts,
1/2 cup: Unsalted pistachio nuts, shelled
Black pepper to taste,
3 tbsp: Fresh coriander leaves, torn
Directions:
In a large saucepan, melt the butter and olive oil over low heat. Add
onion and garlic and cook until softened about 4 minutes stirring
frequently. Increase the heat a little and add the chile, cumin
seeds, cardamom, and ginger. Cook, stirring, about 2 minutes until
it is fragrant. Add the saffron and chicken stock, mix well and
remove from the heat. Cover and let the saffron flavor the stock for
5 minutes or so.
Preheat the oven to 400 degrees F. Bring the stock to a simmer over
moderate heat. Stir in the rice, cinnamon, bay leaf, currants,
apricots and the salt. Return to a simmer, then reduce the heat to
low. Cover and cook for another 15 to 16 minutes. If the rice is too
wet cook a little longer.
Meanwhile, place the almonds and pine nuts on a baking sheet and
toast them in the oven for 3 to 4 minutes until lightly golden. Add
the pistachios and toast for another minute. Remove from oven and put
on a plate to cool.
Uncover the rice and using a fork stir to fluff. Season with
additional salt and black pepper to taste. Add the nuts and toss it
together. Sprinkle the coriander on top and serve.
Judis Notes: I made this dish using 1 cup of orange juice for one
cup of the chicken broth. My friend Marilyn would scold me if she
only knew, but it did give it a very good flavor. I also included 1/4
tsp. of turmeric with the other spices which enhanced the dish nicely
and gave it a lovely color too. This is great with lamb kebabs,
warmed pita bread, a nice middle eastern cucumber salad, and a
Persian pastry for dessert.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
onion and garlic and cook until softened about 4 minutes stirring
frequently. Increase the heat a little and add the chile, cumin
seeds, cardamom, and ginger. Cook, stirring, about 2 minutes until
it is fragrant. Add the saffron and chicken stock, mix well and
remove from the heat. Cover and let the saffron flavor the stock for
5 minutes or so.
Preheat the oven to 400 degrees F. Bring the stock to a simmer over
moderate heat. Stir in the rice, cinnamon, bay leaf, currants,
apricots and the salt. Return to a simmer, then reduce the heat to
low. Cover and cook for another 15 to 16 minutes. If the rice is too
wet cook a little longer.
Meanwhile, place the almonds and pine nuts on a baking sheet and
toast them in the oven for 3 to 4 minutes until lightly golden. Add
the pistachios and toast for another minute. Remove from oven and put
on a plate to cool.
Uncover the rice and using a fork stir to fluff. Season with
additional salt and black pepper to taste. Add the nuts and toss it
together. Sprinkle the coriander on top and serve.
Judis Notes: I made this dish using 1 cup of orange juice for one
cup of the chicken broth. My friend Marilyn would scold me if she
only knew, but it did give it a very good flavor. I also included 1/4
tsp. of turmeric with the other spices which enhanced the dish nicely
and gave it a lovely color too. This is great with lamb kebabs,
warmed pita bread, a nice middle eastern cucumber salad, and a
Persian pastry for dessert.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp