Description
Savor the exquisite taste of Persian Rice with Nuts and Dried Fruits, a vibrant and aromatic dish perfect for special occasions or weeknight dinners. Packed with saffron-infused basmati rice, chewy dried fruits, and crunchy nuts, this recipe is a delightful blend of textures and flavors. Ideal as a vegetarian main or a complement to your favorite proteins.
Ingredients
- 2 cups basmati rice (400g)
- 1/4 cup vegetable oil (60ml)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground turmeric
- 1/4 tsp saffron threads, dissolved in 2 tbsp hot water
- 1/2 cup dried apricots, chopped (75g)
- 1/2 cup dried cranberries (60g)
- 1/2 cup golden raisins (75g)
- 1/2 cup slivered almonds, toasted (50g)
- 1/2 cup shelled pistachios (50g)
- 1/4 cup chopped fresh parsley (15g)
- 3 cups water or chicken broth (720ml)
- Salt and black pepper to taste
- Zest of 1 orange
Instructions
- Rinse basmati rice under cold water until clear. Soak in cold water for 30 minutes, then drain.
- Heat vegetable oil in a large pot over medium heat. Sauté onion until golden, about 5-7 minutes. Add garlic and cook for 1-2 minutes.
- Stir in cumin, cinnamon, cardamom, and turmeric; cook for 1 minute.
- Add drained rice, stirring to coat with spices and oil.
- Pour in water or broth, saffron water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes.
- In a separate pan, gently toast dried fruits until slightly plump.
- Let cooked rice sit covered for 10 minutes. Fluff with a fork.
- Fold in dried fruits, toasted nuts, parsley, and orange zest. Season with salt and pepper to taste. Serve warm.
Notes
- Substitute parsley with mint or cilantro for a fresh twist.
- For extra sweetness, drizzle with honey or pomegranate molasses.
- To make it vegan, use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
