Persian Jeweled Rice Pilaf
One of the most beautiful and celebratory rice pilafs of Persian cuisine. Delicious served with meat or main vegetarian dishes.
Ingredients
- 4 tbsp butter
- 1 shallot diced
- 2-3 Carrots peeled, diced or julienned
- 3 garlic cloves finely diced
- 1-2 tsp Persian Advieh
- 2 cups Basmati Rice washed well and drained
- 4 cups vegetable or chicken stock
- 2 tsp kosher salt
- 1/2 cup dried barberries or raisins or currants soaked in cold water for 20-30 minutes and drained.
- 1 bay leaf
- Peel of ¼ aromatic orange (no pith)
For Garnish
- Fresh Mint or parsley or dill, chopped
- Toasted nuts (almonds, pistachios, walnuts, pine nuts)
Instructions
- Heat butter in medium-large pot over medium heat.4 tbsp butter
- Add shallot. Sauté until soft for about 3 minutes.1 shallot
- Add carrots. Sauté for 2 minutes.2-3 Carrots
- Add garlic. Sauté for 2 minutes.3 garlic cloves
- Add Persian Advieh and some salt. Sauté for 1 minute.1-2 tsp Persian Advieh
- Add basmati rice and stir well with everything for a couple of minutes.2 cups Basmati Rice
- Add stock, kosher salt, hydrated dried fruit, bay leaf and orange peel. Stir well. Bring to a boil. Lower heat to simmer. Cover and cook gently for 15-20 minutes or until liquid is absorbed and rice is fluffy.4 cups vegetable or chicken stock, 2 tsp kosher salt, 1/2 cup dried barberries or raisins or currants, 1 bay leaf, Peel of ¼ aromatic orange
- Take off heat and let rest covered 5-10 minutes. Discard bay leaf and orange peel.
- Serve and garnish with herbs and toasted nuts of choice.Fresh Mint or parsley or dill, chopped, Toasted nuts
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