Persian Rice With Cranberries 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:

• 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.

PERSIAN RICE WITH CRANBERRIES

Steps:

• 1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.2. Place 8 cups of the water and the salt in a large shallow pot (preferably nonstick the pot should be 10 to 12 inches across and about 6 inches deep) and bring to a boil over high heat. Reduce the heat to medium-high, add the rice, and cook, uncovered, at a brisk simmer for 6 minutes. Pour the rice into a strainer, rinse under cool running water, and drain well. Wipe out and dry the pot with paper towels.3. Meanwhile, place the cranberries, 1 1/2 cups water, and the sugar in a medium-size saucepan. Bring to a simmer over medium heat and cook until the cranberries are soft and most of the cooking liquid has evaporated, 5 to 8 minutes the pan juices should be thick and syrupy. Use a slotted spoon to transfer the cranberries to a bowl. Stir the 2 tablespoons butter into the pan juices until melted and bring to a boil. Remove from the heat, cover, and set aside at room temperature.4. Combine the yogurt, melted butter, and 2 tablespoons water in a bowl and whisk to mix. Pour this mixture evenly over the bottom of the rice pot. Spoon a 1/2-inch layer of rice evenly over the yogurt mixture. Stir the cranberries into the remaining rice, and without disturbing the rice layer in the pot, add the cranberry rice, mounding it toward the center. Place the pot, uncovered, over medium heat and cook until the rice begins to brown on the bottom, 6 to 8 minutes.5. Reduce the heat to low. Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat.) Place the cloth-covered lid over the rice and cook until the rice on top is tender and the rice on the bottom of the pot has formed a dark golden crust, about 40 minutes. Check after 30 minutes, and if you don't see a crust, increase the heat slightly. Pour the reserved cranberry juices over the rice and remove the pan from the heat. Let stand, covered, for 5 minutes.6. To serve, spoon the loose rice on top into a bowl, leaving the crusty rice at the bottom. Place a round platter over the pot. Invert the pot and give it a little shake. The crusty rice should slide out in a golden brown disk. Cut the crust into wedges with a spoon and serve it next to the loose rice.Serves 6