Marilyn's Persian Ricegrains 1 tablespoon butter 2 tablespoon olive oil 1 onion; chopped 3 cloves garlic; minced 1 dried red chile; seeded and finely minced 1/2 teaspoon cumin seeds; crushed 2 cardamom pods; seeds removed and finely 1/2 teaspoon ground ginger 1/2 teaspoon saffron 4 1/2 cup chicken stock; warmed 2 cup long-grain rice 1 cinnamon stick 1 bay leaf 1/4 cup dried currants 12 small whole dried apricots; cut in quarters 3/4 teaspoon ; salt (optional) 1/2 cup unblanched almonds 3 tablespoon pine nuts 1/2 cup unsalted pistachio nuts; shelled 1 black pepper to taste 3 tablespoon fresh coriander leaves; torn In a large saucepan, melt the butter and olive oil over low heat. Add onion and garlic and cook until softened about 4 minutes stirring frequently. Increase the heat a little and add the chile, cumin seeds, cardamom, and ginger. Cook, stirring, about 2 minutes until it is fragrant. Add the saffron and chicken stock, mix well and remove from the heat. Cover and let the saffron flavor the stock for 5 minutes or so. Preheat the oven to 400 degrees F. Bring the stock to a simmer over moderate heat. Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt. Return to a simmer, then reduce the heat to low. Cover and cook for another 15 to 16 minutes. If the rice is too wet cook a little longer. Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden. Add the pistachios and toast for another minute. Remove from oven and put on a plate to cool. Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add the nuts and toss it together. Sprinkle the coriander on top and serve. Judi's Notes: I made this dish using 1 cup of orange juice for one cup of the chicken broth. My friend Marilyn would scold me if she only knew, but it did give it a very good flavor. I also included 1/4 tsp. of turmeric with the other spices which enhanced the dish nicely and gave it a lovely color too. This is great with lamb kebabs, warmed pita bread, a nice middle eastern cucumber salad, and a Persian pastry for dessert. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com |
