Just phenomenal. A Joy of Cooking classic. When I made this at Christmas, one guest remarked that it was as good as any food he had ever eaten, anywhere. I agree.
Yield: 4 Servings Ready in 1 hours, 30 minutes
7 people trying soon
|2 cupsBasmati rice; white|
|1 Cinnamon stick; 1 inch long|
|3 Peppercorns; black|
|1/4 teaspoonCardamom seeds|
|1 cupOnion; sliced|
|1/4 teaspoonSaffron threads|
|2 tablespoonApricots; dried, diced|
|2 tablespoonSweet or sour cherries or golden raisins|
|1/4 cupPistachios; shelled and chopped|
Persian Rice Preparation
Preheat the oven to 350 degrees.
Bring water and salt to a boil in a large pot.
Stir in: basmati rice, cinnammon stick, cloves, peppercorns, cardamom seeds.
Cook uncovered, stirring occasionally, until the rice is almost tender, about 10 minutes. Drain and let stand in a sieve until ready to use. (Leave the spices in the rice.)
Melt 8 tablespoons of butter in a large ovenproof non-stick skillet over meadium heat. Spoon off 3 tablespoons and reserve. Add sliced onions and saffron to the remaining butter in the skillet. Cook, stirring over medium heat until the onions are golden, about 8 minutes. Spread the onions in an even layer in the skillet. Stir apricots and cherries or golden raisins into the cooked rice. Spoon the rice over the onions; smooth the top of the rice with the back of a large spoon and press down very firmly to pack it. Drizzle the reserved butter evenly over the top. Cover with a double layer of aluminum foil, crimping the edges and pressing down on the top.
Bake for 1 hour. Let stand, covered, for 10 minutes. Uncover and invert a large round platter over the skillet. Protecting your hands with a dish towel, turn the skillet and platter over, allowing the rice to drop onto the platter. Sprinkle with chopped pistachios.
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Persian Rice Reviews
1 months, 3 weeks, 2 days, 16 hours, 47 minutes ago
[I posted this recipe.]
3 years, 3 months, 3 days, 1 hours, 7 minutes ago