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Marilyn’S Persian Rice

Marilyn's Persian Rice recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 193.8
Dietary: Gluten-free
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
  • 1 tablespoon Butter
  • 2 tablespoon Olive oil
  • 1 Onion; chopped
  • 3 Cloves Garlic; minced
  • 1 Dried Red chile; seeded and
  • 1/2 teaspoon Cumin seeds; crushed
  • 2 Pods Cardamom; seeds removed and finely crushed
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Saffron
  • 4 1/2 cup Chicken stock; warmed
  • 2 cup Long-grain rice
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 1/4 cup Dried currants
  • 12 Small Whole dried apricots; cut in quarters
  • 3/4 teaspoon Salt (optional)
  • 1/2 cup Unblanched almonds
  • 3 tablespoon Pine nuts
  • 1/2 cup Unsalted pistachio nuts; shelled
  • Black pepper to taste
  • 3 tablespoon Fresh coriander leaves; torn
Directions
  1. 1
    Melt the butter and olive oil in a large saucepan over low heat.
  2. 2
    Add the chopped onion and minced garlic, cooking until softened, about 4 minutes, stirring frequently.
  3. 3
    Increase the heat slightly and add the red chile, crushed cumin seeds, crushed cardamom seeds, and ground ginger.
  4. 4
    Cook, stirring constantly, for about 2 minutes until fragrant.
  5. 5
    Stir in the saffron and warmed chicken stock, mixing well, then remove from heat.
  6. 6
    Cover and let the mixture sit for 5 minutes to allow the saffron to infuse the stock.
  7. 7
    Preheat the oven to 400 degrees F (200 degrees C).
  8. 8
    Place the almonds and pine nuts on a baking sheet and toast in the preheated oven for 3 to 4 minutes until lightly golden.
  9. 9
    Add the pistachios to the baking sheet and toast for another minute, then remove from the oven and set aside to cool.
  10. 10
    Return the saucepan with the stock mixture to moderate heat and bring to a simmer.
  11. 11
    Stir in the long-grain rice, cinnamon stick, bay leaf, dried currants, quartered apricots, and salt.
  12. 12
    Return the mixture to a simmer, then reduce the heat to low.
  13. 13
    Cover and cook for 15 to 16 minutes, or until the rice is tender and most of the liquid is absorbed.
  14. 14
    Uncover the rice and use a fork to gently fluff the grains.
  15. 15
    Season with additional salt and black pepper to taste.
  16. 16
    Fold in the toasted nuts gently to combine.
  17. 17
    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.

Keywords: persian rice, saffron rice, rice pilaf, middle eastern, dried fruits, toasted nuts, cardamom, cinnamon, chicken stock, side dish, vegetarian, apricots, pistachios, aromatic, fluffy rice, coriander, spiced rice, persian cuisine, comfort food
Read it online: https://www.chefs-mate.com/recipe/marilyns-persian-rice/