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Jewelled Persian Rice

Jewelled Persian Rice

Time: 45 mins


  • 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


  • 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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