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. firstname.lastname@example.org or email@example.com
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 6|
|Calories from Fat: 165 (28%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 15.9mg||5 %|
|Sodium 536.6mg||19 %|
|Potassium 774.4mg||20 %|
|Total Carbohydrate 85.9g||25 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 81.4g|
|Protein 19.5g||28 %|
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Calories per serving: 584
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