PERSIAN CRANBERRY RICE PILAF
Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!
Provided by Marzia
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
- Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
- Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
JEWELED PERSIAN RICE PILAF
This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish. The basmati rice is soft and fluffy and cooked in stock to give it a great depth of flavor. It is lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio. This makes a wonderful side for lamb and chicken. Or serve it with fish for something a little bit different. If you are new to Iranian food this is a great place to start.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 35m
Number Of Ingredients 15
Steps:
- Peel and finely chop the onion.
- place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
- Add the rice and stir a minute, until the rice looks glassy.
- Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
- Cover the saucepan with a lid and bring to a simmer.
- Immediately turn the heat down to low and cook the rice for 15 minutes.
- Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
- Whilst the rice is resting, soak the dried cranberries in the extra broth.
- Remove the lid to the saucepan and use a fork to fluff the rice.
- Add in the soaked cranberries and the pistachio nuts.
- Serve garnished with fresh parsley.
Nutrition Facts : Calories 487 kcal, Carbohydrate 82 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 857 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
PERSIAN-STYLE BASMATI RICE PILAF
I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)
Provided by Kittencalrecipezazz
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
- Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
- Simmer for about 20-25 minutes or until rice is tender.
- Season with black pepper.
PERSIAN RICE PILAF
A very fruity version of rice pilaf that makes an excellent companion to the 16th century recipe for Recipe #124579. It should be started before the chicken, so they are ready at the same time.
Provided by greenery
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring water and salt to a rolling boil in a large saucepan.
- Add cinnamon stick, cloves, cracked peppercorns, cardamom seeds, and juniper berries.
- Add two cups of basmati or other long-grain rice, slowly, so the water doesn't stop boiling. Cook for about eight to ten minutes, stirring from time to time to keep the rice from sticking to the bottom, until the rice is just barely done.
- Pour everything into a strainer or colander and let the rice drain. Leave the spices in the rice.
- While the rice is boiling, chop the dried fruit. Throw the fruit on top of the rice draining in the colander.
- Thinly slice one-half of a large onion and sauté it until golden in 5T of unsalted butter with several pinches of saffron or one teaspoon of turmeric.
- While onions are cooking, grease a round casserole with a bit of butter and turn the spiced rice and fruit into a large bowl.
- Turn the golden onions into the bowl and mix everything up.
- Spoon the mixture into the casserole and pat the rice firmly in place with the back of a spoon.
- Drizzle 3 Tbsp of melted butter over the top and cover with two thicknesses of aluminum foil and seal the edges well. Add a lid if your casserole has one. Set the casserole in a preheated 350°F oven and let it bake for an hour.
- Then remove it from the oven and let it sit for 15 minutes or so before removing the foil and unmolding it onto a platter. (Lay the platter on top of the rice and, using a thick dishcloth or potholders, flip the thing over).
- Surround with the Persian chicken.
PERSIAN LENTIL RICE - ADDES PILAF
I had this one day, at a Persian restaurant in Kuala Lumpur. It was so good with some okra stew or oxtail stew that I had to try it myself. Serving is for two people, because that's how many people live at home.
Provided by rainna
Categories Long Grain Rice
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens.
- Drain water and empty the pot.
- Bring 2-3 cups of water to boil.
- Wash lentil and add to water with a bit of salt.
- Cook over medium heat for about 15-20 minutes until tender.
- Peel and thinly slice onions.
- Fry in oil until slightly golden.
- Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes.
- Add one cup of hot water and cook until water has been mostly absorbed.
- Wash raisins and dates.
- Pour 1/2 cup of water and some oil in the non-stick pot.
- Pour in half of the rice.
- Follow with meat, lentil, and raisins.
- Add in remainder of rice.
- Cook over low heat for about 20 minutes.
- Dissolve saffron in 1/3 cup of hot water and pour over the rice.
- Mix well before serving.
Nutrition Facts : Calories 1036.9, Fat 16.8, SaturatedFat 2.4, Sodium 20.8, Carbohydrate 189.9, Fiber 15.5, Sugar 24.6, Protein 35.4
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- 1. Parboil the rice. Fill a large stockpot with water and salt. Bring to a boil over high heat. Add rice to boiling water and cook until al dente, about 5 minutes. Drain the rice in cold water and transfer to a large bowl, then set aside.
- 2. Prepare the barberries. Soak the barberries in cold water in a colander set inside a larger bowl until moist, about 10 minutes. Drain the barberries and rinse under running cold water.
- 3. Meanwhile, make the saffron water. Using a mortar and pestle, grind the saffron threads into a fine powder. In a small bowl, combine the ground saffron with ¼ cup cold water.
- 4. In a frying pan or sauté pan over medium heat, heat 2 tablespoons ghee. Add drained barberries and sugar, stirring until plump. Taste and add more sugar to mellow the sour taste, if needed. Add 2 tablespoons saffron water and simmer until liquid is absorbed, about 1 minute. Remove from heat and transfer rehydrated barberries to a medium bowl.
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