Persian Cranberry Rice Pilaf Recipes

JEWELED PERSIAN RICE PILAF

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.

PERSIAN CRANBERRY RICE PILAF

Steps:

• Rinse the rice really thoroughly under the cold tap, turning over with your hand to get to as much as possible
• Place the rice in a large bowl of cold water and soak for 30 minutes
• Heat the butter over a medium heat, add the onions, and fry for about 5 minutes until they are translucent and starting to brown a little
• Add turmeric, sumac, cranberries and salt to the onion, stir fry for 1 minute and then add in about 2 tbsp water and stir fry until the water has soaking into the cranberries. Remove from heat.
• Fill a large pan with water, and bring to the boil. Drain the rice, add it to the boiling water, and simmer it for 8 minutes.
• Drain the rice, and rinse it under cold water.
• Add the olive oil into the large pan, add the rice back in, and pout the saffron water over it evenly. Top with the cranberry mixture.
• wrap the lid of the pot with a tea towel, and pop it on top of the pot.
• Cook the rice on a high heat for 3 minutes, then turn the heat down very low and cook for a further 10 minutes.
• Remove from the heat, and allow to sit for 5 minutes before serving.

PERSIAN CRANBERRY RICE PILAF

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.

RICE PILAF WITH CRANBERRIES

Steps:

• Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.

ALMOND CRANBERRY RICE PILAF

Steps:

• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
• Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

PINE NUT AND CRANBERRY RICE PILAF

Steps:

• In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.

CRANBERRY RICE PILAF

Steps:

• In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.

PERSIAN RICE PILAF

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-STYLE BASMATI RICE PILAF

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.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

RICE AND CRANBERRY PILAF

Steps:

• Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
• Stir in rice and cranberry sauce; return to boil. Cover.
• Remove from heat. Let stand 5 min. Stir in almonds.