Marilyns Persian Rice

Recipe look good to you?     

Marilyns Persian Rice Ingredients

1 tb Butter	1 Cinnamon stick
2 tb Olive oil	1 Bay leaf
1 Onion; chopped	1/4 c Dried currants
3 Cloves garlic; minced	12 sm Whole dried apricots; cut
1 Dried red chile; seeded and	3/4 ts ;salt (optional)
1/2 ts Cumin seeds; crushed	1/2 c Unblanched almonds
2 Cardamom pods; seeds removed	3 tb Pine nuts
1/2 ts Ground ginger	1/2 c Unsalted pistachio nuts;
1/2 ts Saffron	Black pepper to taste
4 1/2 c Chicken stock; warmed	3 tb Fresh coriander leaves; torn
2 c Long-grain rice

Instructions for Marilyns Persian Rice

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Persian Style Rice

Chelo (Persian Steamed Rice)

Crusty Persian Rice with Cinnamon and Pistach

Howards Persian Sweet Rice