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Marilyn’s Persian Rice

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CATEGORY CUISINE TAG YIELD
Grains, Meats Grains, Persian 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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