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Persian Rice

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Persian Rice
Recipe type: Entree
Persian Rice is an Iranian food recipe with nuts.
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 dried red chili, seeded and finely chopped
  • ½ tsp cumin
  • ½ tsp cardamom
  • ½ tsp ginger
  • ½ tsp saffron
  • 4½ cup chicken stock
  • 2 cup long-grain rice
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ cup dried currants
  • 12 dried apricots cut in quarters
  • ¾ tsp salt
  • ½ cup almonds
  • 3 tbsp pine nuts
  • ½ cup pistachio nuts
  • pepper, to taste
  • 3 tbsp fresh coriander leaves
  1. In a large saucepan, melt the butter and olive oil over low heat. Add onion and garlic and cook until softened about 4 minutes stirring frequently. Increase the heat and add the chili, cumin seeds, cardamom, and ginger. Cook while stirring about 2 minutes until fragrant. Add the saffron and chicken stock, mix well and remove from heat. Cover and let the saffron flavor the stock for 5 minutes or so.
  2. Preheat the oven to 400F. Bring the stock to a simmer over moderate heat. Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt. Return to a simmer, and then reduce the heat to low. Cover and cook for another 15 minutes until the rice is not wet.
  3. Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden. Add the pistachios and toast for another minute. Remove from oven and put on a plate to cool.
  4. Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add the nuts and toss it together.

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