Persian Rice

Qty	Unit	Ingredient
1	tablespoon	Butter	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
2	tablespoon	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
1	small	Onion » chopped	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
3	cloves	Garlic » cloves	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1	medium	Dried Red Chili » seeded, finely minced
1/2	teaspoon	Cumin Seeds » crushed
2	each	Cardamom Pods » seeded, finely crushed
1/2	teaspoon	Ground Ginger
1/2	teaspoon	Saffron
4 1/2	cup	Chicken Stock » warm	Chicken Stock Chicken stock is a flavorful liquid made by simmering chicken bones, and sometimes meat. in water, along with onions, carrots, and celery and herbs like parsley, thyme and bay leaves. The purpose is to Read more...
2	cup	Long-grain Rice
1	whole	Cinnamon Stick	Cinnamon Stick Cinnamon sticks - pronounced 'SIN-uh-muhn sticks' are the dried bark of Cinnamomum trees, primarily found in regions like Sri Lanka, Indonesia, and China. These sticks are integral in many cuisines, adding a distinct warmth Read more...
1	each	Bay Leaf	Bay Leaf Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
1/4	cup	Dried Currants
12	small	Dried Apricots » whole, cut in quarters
3/4	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/2	cup	Almonds » unblanched	Almonds Almonds - pronounced 'ALL-munds' are the edible seeds from the fruit of the almond tree. Despite being commonly referred to as nuts, almonds are actually seeds inside the hard shell of the almond Read more...
3	tablespoon	Pine nuts
1/2	cup	Pistachio Nuts » Unsalted shelled
3	tablespoon	Cilantro » Fresh torn	Cilantro Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like Read more...

Prep Time	Process Time	Overall Time
20 Minutes	25 Minutes	45 minutes

Directions:

Preheat oven to 400°F / 200°C / Gas Mark 6

1. In a large saucepan, melt the butter with olive oil over low heat. Add the chopped onion and minced garlic, cooking until softened, about 4 minutes, stirring frequently.

2. Increase the heat slightly and add the dried red chili, crushed cumin seeds, cardamom, and ground ginger. Toast while stirring for about 2 minutes, until it is fragrant.

3. Add the saffron to the saucepan, then pour in the warmed chicken stock. Stir well and remove from heat.

4. Cover the saucepan and let sit for 5 minutes to allow the saffron to flavor the stock.

5. Bring the stock back to a simmer over moderate heat. Stir in the rice, cinnamon stick, bay leaf, dried currants, dried apricots, and salt.

6. Return to a simmer, then reduce heat to low. Cover and cook for 15 to 20 minutes. If the rice is too wet, continue cooking a little longer.

7. While the rice cooks, spread almonds and pine nuts on a baking sheet and toast in the preheated 400°F oven for 3 to 4 minutes until lightly golden.

8. Add pistachios and toast for an additional minute. Remove from oven and set aside to cool.

9. Once the rice is cooked, uncover and use a fork to fluff it up. Season with additional salt and black pepper to taste.

10. Stir in the toasted nuts, mixing well.

11. Garnish the Persian Rice with torn cilantro leaves just before serving.

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Ingredients:

Directions:

Preheat oven to 400°F / 200°C / Gas Mark 6

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