Iranian rice
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Iranian Rice with Nuts and Dried Fruits
Persian Jeweled Rice is a spectacular rice pilaf topped with colorful gem-like fruits and nuts. Dried apricots, cranberries, raisins, and pistachios glisten like little gems scattered throughout this beautiful dish.
This popular Middle Eastern wedding dish is a celebration in itself ~ it's gluten free, vegan, and incredibly delicious!
Ingredients:
2 cups basmati rice (400g)
1/4 cup vegetable oil (60ml)
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon saffron threads, dissolved in 2 tablespoons hot water
1/2 cup dried apricots, chopped (75g)
1/2 cup dried cranberries (60g)
1/2 cup golden raisins (75g)
1/2 cup slivered almonds, toasted (50g)
1/2 cup shelled pistachios (50g)
1/4 cup chopped fresh parsley (15g)
3 cups water or chicken broth (720ml)
Salt and black pepper to taste
Zest of 1 orange
Directions:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground cinnamon, ground cardamom, and ground turmeric. Cook for 1 minute to release the flavors.
Add the drained rice to the pot and stir to coat the rice with the spices and oil. Pour in the water or chicken broth, saffron water, and a pinch of salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, in a separate pan, gently toast the chopped apricots, dried cranberries, and golden raisins for a few minutes until they are slightly plump.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork.
Gently fold in the toasted dried fruits, slivered almonds, shelled pistachios, chopped fresh parsley, and orange zest.
Season with additional salt and black pepper to taste.
Serve.
Persian Jeweled Rice is a spectacular rice pilaf topped with colorful gem-like fruits and nuts. Dried apricots, cranberries, raisins, and pistachios glisten like little gems scattered throughout this beautiful dish.
This popular Middle Eastern wedding dish is a celebration in itself ~ it's gluten free, vegan, and incredibly delicious!
Ingredients:
2 cups basmati rice (400g)
1/4 cup vegetable oil (60ml)
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon saffron threads, dissolved in 2 tablespoons hot water
1/2 cup dried apricots, chopped (75g)
1/2 cup dried cranberries (60g)
1/2 cup golden raisins (75g)
1/2 cup slivered almonds, toasted (50g)
1/2 cup shelled pistachios (50g)
1/4 cup chopped fresh parsley (15g)
3 cups water or chicken broth (720ml)
Salt and black pepper to taste
Zest of 1 orange
Directions:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground cinnamon, ground cardamom, and ground turmeric. Cook for 1 minute to release the flavors.
Add the drained rice to the pot and stir to coat the rice with the spices and oil. Pour in the water or chicken broth, saffron water, and a pinch of salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, in a separate pan, gently toast the chopped apricots, dried cranberries, and golden raisins for a few minutes until they are slightly plump.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork.
Gently fold in the toasted dried fruits, slivered almonds, shelled pistachios, chopped fresh parsley, and orange zest.
Season with additional salt and black pepper to taste.
Serve.
