*  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]



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