*  Exported from  MasterCook  *

                         MARILYN'S PERSIAN RICE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Grains

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

 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.

 Judi's 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.
 [email protected] or [email protected]



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.