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 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.
KEN'S PERSIAN RICE PILAF
Our BUNKO club is blessed with a husband that is retired and researches and test recipe's. This is another one of his
Provided by Tandy Higgins
Categories Low Cholesterol
Time 45m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium high heat; add onion and almonds and sauté 7 minutes or until onion is tender and almonds are golden.
- Stir in rice and next 4 ingredients; sauté 2 minutes.
- Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.
Nutrition Facts : Calories 319.9, Fat 10.6, SaturatedFat 3.3, Cholesterol 10.2, Sodium 608, Carbohydrate 49.2, Fiber 3.5, Sugar 8.8, Protein 8.6
PERSIAN PILAF & ROASTED ROOT LOAVES
These vibrant individual pistachio nut roasts with honeyed pomegranate and harissa tomato sauce can also be made as one impressive centrepiece loaf
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 33
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the carrot chunks, sweet potato and parsnip with 2 tbsp of the oil on a baking sheet. Roast in the oven until golden and tender - about 20-25 mins.
- Meanwhile put the last tbsp of oil in a deep frying or sauté pan with the onion, and cook gently for around 8-10 mins to soften. Stir in the saffron and rice, then stir in the stock. Bring to the boil, then reduce the heat so the rice is gently simmering and cook, stirring occasionally for 25 mins or until the rice is tender and stock just absorbed - like a paella. Stir in the cinnamon, coriander and both types of cumin, plus the chopped apricots and take off the heat. Leave to cool with the roasted veg while you get the rest of the ingredients and tins ready.
- Roughly chop the pistachios. Grease 8 small loaf tins with a little oil, then cut long strips of baking parchment to line the base and ends of each tin - with overhangs to help you lift out the loaves when they're done.
- Scrape the cooled rice into a big mixing bowl and stir through the beaten eggs with salt and pepper. Scatter over chickpeas if using, plus the roasted veg and 100g of the pistachios and fold through. Divide the mixture between the loaf tins, and use your hands to neatly round the tops. The loaves can be chilled for up to 2 days before baking now.
- Make the sauce by combining all the ingredients with a little salt and pepper in a saucepan. Simmer for 20 mins until thickened and rich. Again, this can sit in the fridge for up to 2 days.
- An hour before you want to serve, heat the oven to 200C/180C fan/gas 6. For the roasted pomegranate roots, mix the carrots, beetroot, shallots and oil in a big roasting tin with some seasoning. Roast on the top shelf for 15 mins, with an empty tray heating on the bottom shelf.
- Stir the cumin seeds, pomegranate molasses, orange juice and zest through the veg and put back on the top shelf. Sit the Persian rice loaves on the preheated tray, and bake for another 30 mins together. Finally, stir the pomegranate seeds through the veg, and swap the shelves - so the loaves sit on the top, for a last 5 mins of cooking. Meanwhile gently reheat the sauce.
- Carefully lift the loaves out of their tins onto a platter, and scatter with the last 50g of chopped pistachios plus some coriander leaves. Let guests help themselves, sitting the Persian loaves in a pool of tangy tomato sauce - with spoonfuls of the roasted pomegranate roots, couscous, salad leaves and Greek yogurt alongside.
Nutrition Facts : Calories 550 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
PERSIAN CHICKEN PILAF
Make and share this Persian Chicken Pilaf recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss chicken with paprika, cinnamon and cardamom.
- In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
- Add the chicken, cook 5 minutes, stirring occasionally.
- Remove from skillet, set aside.
- In same skillet, heat remaining 1 Tbsp olive oil over medium heat.
- Add onion; cook 8 minutes, stirring occasionally.
- Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.
- Cover; reduce heat to low.
- Simmer 15 minutes.
- Stir in reserved chicken and almonds.
- Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.
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.
RICE PILAF WITH PISTACHIOS AND ALMONDS
This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Provided by Martha Rose Shulman
Categories side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
- Heat water or stock to a bare simmer in a saucepan or in microwave.
- Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
- Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
- Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
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SABZI POLO (PERSIAN HERBED RICE PILAF) | KITCHN
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- Place 2 cups basmati rice in a medium bowl, cover with water, and let soak 1 hour. Meanwhile, prepare the saffron and herbs.
- Using the back of your knife or a mortar and pestle, grind 1/2 teaspoon saffron threads until finely ground. Transfer to a small bowl and add 1 tablespoon hot water.
- Line a baking sheet with paper or kitchen towels. Wash the following herbs and transfer to the prepared baking sheet, keeping them separate: 2 cups dill leaves, 1 1/2 cups parsley leaves, and 1 1/2 cups fresh cilantro leaves. Pat the herbs dry. Work with 1 herb at a time, transfer to a food processor fitted with the blade attachment and pulse until coarsely chopped, 15 to 20 pulses. Transfer to a large bowl.
- Coarsely chop garlic or regular chives until you have 1/4 cup. Add the chives and 1 tablespoon dried fenugreek leaves to the herbs and stir to combine.
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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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