Persian Rice

  • 2 1/4 cup water
  • 1/4 tsp saffron
  • 1/4 tsp fennel 
  • 1/4 cumin
  • 1/8 tsp cinnamon
  • 1/8 tsp cardamon
  • 1/8 tsp all spice
  • 1 onion
  • 2 Tbsp butter
  • 2 bay leaves
  • zest from 1 lemon
  • salt
  • pepper
  • 1/4 cup raisins
  • 1/4 cup dries apricots
  • 1/4 cup almonds toasted
  • 1/4 cup pistachios toasted
  • pomegranate seeds


Prepare the ingredients!
In a bowl add water and saffron and set aside.
In another bowl add fennel, cumin, cinnamon, cardamon, all spice.
Dice the onion.
Cut into small pieces the raisins, the apricots, almonds and pistachios.

Melt butter in a large skillet and add the spices. Saute for 1 minute until they are fragrant. Add the onion and saute over medium heat until softened about 10 minutes.
Add rice and saute for 2 minutes.
Pour in water with saffron, 2 bay leaves, lemon zest, salt and pepper.
Add in the dried fruits, almonds and pistachios.
Cover the skillet and cook over medium heat for 10 minutes. Turn off the heat and let it sit covered for 10 minutes.
When the rice is ready, fluff it with a fork and spoon onto a large platter.
Garnish with extra dried fruits and pomegranate seeds.

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