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Persian Rice

Natural.Foodie's picture
  Unsalted butter 1 Tablespoon
  Light olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Dried red chile 1 , seeded and finely chopped
  Cumin seeds 1⁄2 Teaspoon, crushed
  Cardamom pods 2 , seeds removed and crushed
  Ground ginger 1⁄2 Teaspoon
  Saffron threads 1⁄2 Teaspoon, firmly packed
  Canned low-sodium chicken broth/Warm chicken stock 4 1⁄2 Cup (72 tbs)
  Rice 2 Cup (32 tbs), rinsed well
  Cinnamon stick 1
  Bay leaf 1
  Dried currants 1⁄4 Cup (4 tbs)
  Whole dried apricots 10 Small, quartered
  Salt 3⁄4 Teaspoon
  Blanched sliced almonds 1⁄2 Cup (8 tbs)
  Pine nuts 2 Tablespoon
  Unsalted shelled pistachio nuts 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
  Fresh coriander leaves 3 Tablespoon, torn

1) Preheat the oven to 400°.

2) In a large flameproof casserole, add butter and olive oil over low heat.
3) Sauté onion and garlic for 5 minutes, until softened but not browned.
4) Increase the heat to moderate and add the chile, cumin seeds, cardamom and ginger.
5) Sauté the spices for 2 minutes, until fragrant.
6) Add the saffron and pour in chicken stock, mix well and remove from the heat.
7) Cover and let the saffron permeate the stock for 5 minutes.
8) Place the pan over moderate heat and bring to a simmer.
9) Stir in the rice, cinnamon stick, bay leaf, currants, apricots and the salt.
10) Return to a simmer, then reduce the heat to low. Cover and cook for 17 minutes. If the rice is still too wet, cook longer.
11) In a baking sheet, place the almonds and pine nuts. Place inside oven to toast for about 4 minutes, until golden. Add the pistachios and toast for 1 more minute.
12) In a plate transfer the toasted nuts to cook.
13) With a fork, fluff up the rice.
14) Season with additional salt and black pepper to taste.
15) Add the nuts and toss.

16) Transfer the rice on warm serving plate, garnish with coriander, before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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Persian Rice Recipe