Marilyn's persian rice

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
2 tablespoons Olive oil
1 Onion; chopped
3 Cloves garlic; minced
1 Dried red chile; seeded and finely minced
½ teaspoon Cumin seeds; crushed
2 Cardamom pods; seeds removed and finely crushed
½ teaspoon Ground ginger
½ teaspoon Saffron
4½ cup Chicken stock; warmed
2 cups Long-grain rice
1 Cinnamon stick
1 Bay leaf
¼ cup Dried currants
12 smalls Whole dried apricots; cut in quarters
¾ teaspoon ;salt (optional)
½ cup Unblanched almonds
3 tablespoons Pine nuts
½ cup Unsalted pistachio nuts; shelled
Black pepper to taste
3 tablespoons 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.

Judi's 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 ¼ 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@... or jphelps@...

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