This vibrant Persian rice dish is a celebration of aromatic spices and sweet-savory textures. Long-grain rice is simmered in chicken stock infused with saffron, cardamom, and cinnamon, then studded with plump dried currants and apricots. The dish is finished with a generous topping of toasted almonds, pine nuts, and pistachios, providing a delightful crunch. Fresh coriander adds a bright, herbal note that balances the richness. It makes an excellent side dish for lamb kebabs or grilled meats, offering a comforting and elegant addition to any Middle Eastern-inspired meal.
Marilyn’S Persian Rice
Description
This vibrant Persian rice dish is a celebration of aromatic spices and sweet-savory textures. Long-grain rice is simmered in chicken stock infused with saffron, cardamom, and cinnamon, then studded with plump dried currants and apricots. The dish is finished with a generous topping of toasted almonds, pine nuts, and pistachios, providing a delightful crunch. Fresh coriander adds a bright, herbal note that balances the richness. It makes an excellent side dish for lamb kebabs or grilled meats, offering a comforting and elegant addition to any Middle Eastern-inspired meal.Ingredients
Directions
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Melt the butter and olive oil in a large saucepan over low heat.
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Add the chopped onion and minced garlic, cooking until softened, about 4 minutes, stirring frequently.
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Increase the heat slightly and add the red chile, crushed cumin seeds, crushed cardamom seeds, and ground ginger.
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Cook, stirring constantly, for about 2 minutes until fragrant.
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Stir in the saffron and warmed chicken stock, mixing well, then remove from heat.
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Cover and let the mixture sit for 5 minutes to allow the saffron to infuse the stock.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place the almonds and pine nuts on a baking sheet and toast in the preheated oven for 3 to 4 minutes until lightly golden.
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Add the pistachios to the baking sheet and toast for another minute, then remove from the oven and set aside to cool.
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Return the saucepan with the stock mixture to moderate heat and bring to a simmer.
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Stir in the long-grain rice, cinnamon stick, bay leaf, dried currants, quartered apricots, and salt.
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Return the mixture to a simmer, then reduce the heat to low.
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Cover and cook for 15 to 16 minutes, or until the rice is tender and most of the liquid is absorbed.
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Uncover the rice and use a fork to gently fluff the grains.
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Season with additional salt and black pepper to taste.
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Fold in the toasted nuts gently to combine.
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Sprinkle with torn fresh coriander leaves and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 193.8kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 3.0g15%
- Cholesterol 8.1mg3%
- Sodium 24.7mg2%
- Total Carbohydrate 25.7g9%
- Dietary Fiber 0.0g0%
- Sugars 25.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variation: You can substitute 1 cup of the chicken stock with orange juice for a slightly sweeter, fruitier flavor profile.
Tip: Adding 1/4 teaspoon of turmeric along with the other spices enhances the color and adds a warm, earthy flavor.
Serving Suggestion: This dish pairs beautifully with lamb kebabs, warmed pita bread, a Middle Eastern cucumber salad, and Persian pastry for dessert.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to restore moisture.
