Marilyn's Persian Rice

* 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.
jphelps@shell.portal.com or jphelps@best.com



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