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Title: Marilyn's Persian Rice
Categories: Grain Iranian
Yield: 6 Servings
| 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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