Jewelled Persian Rice
Time: 45 mins
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 80 g blanched almonds
- 100 g pistachios
- 1 pinch saffron thread
- 3 cardamom pods
- 400 g basmati rice
- 750 ml chicken stock
- 100 g sultanas
- salt
- 1 pomegranate, skin and pith discarded
- 1 cup coriander leaves
Directions
- 1 Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
- 2 Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
- 3 Add rice, cook for 2 minutes, stirring to coat with oil.
- 4 Add stock, sultanas and a pinch of salt.
- 5 Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
- 6 Allow to stand covered for 10 minutes.
- 7 Stir through pomegranate seeds and coriander leaves.
- 8 Spoon rice onto a large platter.
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