One of the most beautiful and celebratory rice pilafs of Persian cuisine. Delicious served with meat or main vegetarian dishes.
4 TBL butter
1 shallot, diced
2-3 carrots, peeled, diced or julienned
3 cloves garlic, 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
½ 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)
Fresh Mint or parsley or dill, chopped
Toasted nuts (almonds, pistachios, walnuts, pine nuts)
Heat butter in medium-large pot over medium heat.
Add shallot. Sauté until soft for about 3 minutes.
Add carrots. Sauté for 2 minutes.
Add garlic. Sauté for 2 minutes.
Add Persian Advieh and some salt. Sauté for 1minute.
Add basmati rice and stir well with everything for a couple of minutes.
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.
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.