PERSIAN GLAMOUR

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September 26, 2016

Almost too pretty to eat, this dish is exquisite in all ways.
The aromatic basmati combined with the texture of nuts, cranberries, zest and mint creates the ultimate culinary sensory experience.

  • Yields: 6

Directions

1Wash the rice and soak it for 30 mins, set aside. In a large pot add 5 cups of water, salt, cinnamon and cardamom pod. Bring it to a boil. Now add the soaked rice. Stir occasionally, until grains are cooked al-dente. Strain the rice into a sieve and cover it with a lid. Set aside.

2Meanwhile, using a vegetable peeler, remove the zest from the orange and lemon. Thinly slice the zest. Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve the sugar. Add the orange and lemon zest. Reduce heat and simmer, stirring occasionally, until the zest is tender (15-20 mins).

3Drain and set aside, discard the syrup. Set aside.

4Place saffron in another small bowl and add 2 tbsp hot water, set aside.

5Heat butter in a large skillet over low heat. Add almonds and cranberries and toast to a light brown.

6Keep the flame low and now add the rice, the lemon and orange zest, as well as the finely chopped mint. Add in salt to taste, a pinch of red chili powder, cardamom powder, fennel powder and vanilla powder/essence. Drizzle the saffron mixture over the rice and mix gently. Lastly, sprinkle pomegranate seeds over the rice and mix gently again.

7Turn off the flame and cover with a lid for 2 mins.

8Scoop rice into a wide serving bowl and enjoy!

Note: Do not over mix the rice. The saffron should be in shades of colour.
You can increase/decrease the quantity of nuts/cranberries as desired.
You can also add pistachio, cashew nuts, raisins if desired.

The dish goes well with kebabs, salads, and other dry side dishes . Do not mix this recipe with a curry dish.

Ingredients

1/4 cup Silvered Almonds

2 cups Basmati Rice - Washed and Soaked for half an hour

1 Orange - Zest Strips

1 Lemon - Julienned (Cut into short thin strips)

Salt - To Taste

1/2 cup Sugar

1/4 cup Cranberries

1 tsp Saffron threads

3 tbsp Butter

1/2 cup Mint - Chopped finely

1 Small Red Onion

1 pinch Red Chili Powder

1/4 tsp Cardamom Powder

1 inch Cinnamon stick

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