Persian Rice With Cinnamon Pistachios And Golden Raisins Recipes

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DAVID TANIS'S PERSIAN JEWELED RICE



David Tanis's Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.

Provided by David Tanis

Categories     dinner, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

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.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams

CINNAMON BASMATI RICE WITH GOLDEN RAISINS



Cinnamon Basmati Rice with Golden Raisins image

Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

1 tablespoon unsalted butter
1 medium yellow onion, cut into 1/4-inch dice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup uncooked basmati rice
1 whole bay leaf
1 cinnamon stick
2/3 cup golden raisins
2 cups water
Salt and freshly ground pepper

Steps:

  • Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
  • Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
  • Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
  • Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

PERSIAN-STYLE BASMATI RICE PILAF



Persian-Style Basmati Rice Pilaf image

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

4 tablespoons butter
1 small onion, chopped
2 tablespoons fresh minced garlic (optional)
1/2 cup slivered almonds
1 1/2 cups uncooked basmati rice
1/2-3/4 cup raisins
2 teaspoons turmeric (can use more to taste)
1/4 teaspoon cinnamon
1 teaspoon salt (or to taste)
3 cups low sodium chicken broth
salt and pepper

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.

MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS



Mediterranean Rice Pilaf with Pistachios and Golden Raisins image

I usually make this Mediterranean pilaf whenever I want to change up our regular rice routine and my family loves it. It goes well with lamb or other meat dishes.

Provided by Brigitte

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 42m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, finely chopped
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¾ cup uncooked white rice
1 ¼ cups chicken broth
¼ cup chopped pistachio nuts
¼ cup golden raisins
¼ cup finely chopped green onions
salt

Steps:

  • Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
  • Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
  • Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
  • Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
  • Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.

Nutrition Facts : Calories 317 calories, Carbohydrate 44.1 g, Fat 14 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 78.1 mg, Sugar 9.3 g

PERSIAN RICE WITH CHOPPED PISTACHIOS



Persian Rice with Chopped Pistachios image

This wonderful recipe for Persian rice is from "The Joy of Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 12

Coarse salt
2 cups white basmati rice
1 cinnamon stick
2 whole cloves
3 black peppercorns
1/4 teaspoon cardamom seeds (from about 3 pods)
1/2 cup (1 stick) butter
1 cup thinly sliced onions
1/4 teaspoon saffron threads
2 tablespoons diced dried apricots
2 tablespoons dried sweet or sour cherries or golden raisins
1/4 cup 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.

PERSIAN RICE WITH CINNAMON, PISTACHIOS AND GOLDEN RAISINS



Persian Rice With Cinnamon, Pistachios and Golden Raisins image

A very easy Persian rice recipe. I am suspecting that the curry powder called for is really advieh/baharat or a similar Persian spice mix. From the cookbook Vegetarian Planet by Didi Emmons. Only a few alterations were made with this recipe.

Provided by COOKGIRl

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup white basmati rice, rinsed under cold water in a fine mesh sieve
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 garlic clove, minced
orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon curry powder
2 cups water (not broth)
3 tablespoons roasted pistachios
3 tablespoons golden raisins (sultanas)

Steps:

  • In a saute pan heat the butter over medium heat. Add the rice and saute for about 3-4 minutes, stirring constantly, until the grains begin to turn golden.
  • Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant. Now add the water, cover the pan, turn down the heat to a simmer.
  • Cook the rice for 25 minutes. Remove the pan from the heat and stir in the pistachios and golden raisins/sultanas. Remove the orange peels before serving or warn everyone not to eat them.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS



Rice Pilaf with Pistachios and Golden Raisins image

Categories     Rice     Side     Quick & Easy     Raisin     Pistachio     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9

1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute and drained
2 tablespoons thinly sliced scallion greens

Steps:

  • In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

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Top Asked Questions

How to make Persian raisin rice at home?
Add oil to a skillet and melt butter. Add raisins and sauté about 3 minutes until they perk up. Add spices and season with salt. Constantly stir the mixture until the spices have warmed through and their aroma rises. If the mixture is too dry, then add a little more butter or oil. Add canola oil to the bottom of a non-stick pot.
How to make basmati rice pilaf with raisins?
DIRECTIONS 1 Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are... 2 Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat. 3 Simmer for about 20-25 minutes or until rice is tender. 4 Season with black pepper. More ...
How to make turmeric rice with golden raisins?
Warm the oil in a heavy-bottomed saucepan, set over medium-high heat. Stir in the rice, turmeric, and curry powder, mixing well to coat the rice with the spices and oil. Add the raisins, vegetable stock and soy sauce and bring to a boil.
How to make rice pilaf with pistachios and nuts?
Instructions Place dry, oil free large saucepan or small skillet over medium high heat. Add almonds and pistachios. Melt butter in a large saucepan over medium high heat. Add rice and stir for 30 seconds or until mostly translucent. Add Spices, stir.

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