Persian Rice With Cherries Recipes

SAFFRON QUINOA WITH DRIED CHERRIES AND ALMONDS

Steps:

• Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
• Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
• Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1-2 minutes.
• Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20-30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
• Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
• Do Ahead
• Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.

PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES

Steps:

• Bring water, cinnamon, and 3 tablespoons salt to a boil in a medium pot. Gradually add rice, stir, and cook until grains are tender but slightly firm in centers, 3 to 4 minutes. Drain rice; discard cinnamon sticks. Mix in duck confit, dried cherries, and melted butter. Season with salt and pepper.
• Peel potatoes, and slice about 1/8 inch thick using a mandoline. Melt remaining 4 tablespoons butter in a large (10-inch) pot or heavy skillet (preferably nonstick) over medium heat, swirling to coat. Arrange 3 layers of potatoes in pot in a circular pattern, overlapping slightly, working from the outside.
• Sprinkle cilantro over potatoes, and top with rice mixture, pressing down lightly to form an even layer. Place a cotton kitchen towel or a piece of cheesecloth directly on surface of rice, covering completely. Cover pot, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 25 to 30 minutes. Remove towel. Run a rubber spatula around edge of pot, and invert onto a serving platter.

PERSIAN RICE

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.

PERSIAN RICE WITH CHOPPED PISTACHIOS

Steps:

• Preheat oven to 350 degrees.
• Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve.
• Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet.
• Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact.
• Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour.
• Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.

DAVID TANIS'S PERSIAN JEWELED RICE

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
• Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
• Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
• Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
• Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
• To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.