Marilyn's Persian Rice
Source of Recipe
Marilyn S.
Recipe Introduction
This is a wonderful rice dish. You don't have to cook an entire Middle Eastern dinner to enjoy it. See my note at the bottom of the recipe for suggestions on what to serve with this. This never fails to please those that try it.
* Exported from MasterCook *
Marilyn's Persian Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family, Grains, Persian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
2 tablespoons olive oil
1 onion -- chopped
3 cloves garlic -- minced
1 dried red chile pepper -- seeded and finely
-- minced
1/2 teaspoon cumin seeds -- crushed
2 cardamom pods -- seeds removed and
-- finely crushed
1/2 teaspoon ground ginger
1/2 teaspoon saffron
4 1/2 cups chicken stock -- warmed
2 cups long-grain rice
1 cinnamon stick
1 bay leaf
1/4 cup dried currants
12 small whole dried apricots -- cut in quarters
3/4 teaspoon salt (optional)
1/2 cup unblanched almonds
3 tablespoons pine nuts
1/2 cup unsalted pistachio nuts -- shelled
black pepper to taste
3 tablespoons fresh coriander leaves -- torn
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 1/4 teaspoon 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.
Cuisine:
"Persian"
Source:
"Recipe from my friend Marilyn S."
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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