*  Exported from  MasterCook  *
 
                           MARILYN'S PERSIAN RICE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Butter
    2       tb           Olive oil
    1                    Onion -- chopped
    3                    Cloves garlic -- minced
    1                    Dried red chile -- seeded and
                         -finely minced
      1/2   ts           Cumin seeds -- crushed
    2                    Cardamom pods -- seeds removed
                         -and finely crushed
      1/2   ts           Ground ginger
      1/2   ts           Saffron
    4 1/2   c            Chicken stock -- warmed
    2       c            Long-grain rice
    1                    Cinnamon stick
    1                    Bay leaf
      1/4   c            Dried currants
   12       sm           Whole dried apricots -- cut
                         -in quarters
      3/4   ts            -- salt (optional)
      1/2   c            Unblanched almonds
    3       tb           Pine nuts
      1/2   c            Unsalted pistachio nuts
                         -shelled
                         Black pepper to taste
    3       tb           Fresh coriander leaves -- torn
 
   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 a little and add the chile, cumin
   seeds, cardamom, and ginger.  Cook, stirring, about 2
   minutes until it is fragrant.  Add the saffron and
   chicken stock, mix well and remove from the heat.
   Cover and let the saffron flavor the stock for 5
   minutes or so.
   
   Preheat the oven to 400 degrees F.  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, then reduce the heat to low.
   Cover and cook for another 15 to 16 minutes.  If the
   rice is too wet cook a little longer.
   
   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.
   
   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. Sprinkle the
   coriander on top and serve.
   
   Judi’s Notes:  I made this dish using 1 cup of orange
   juice for one cup of the chicken broth.  My friend
   Marilyn would scold me if she only knew, but it did
   give it a very good flavor.  I also included 1/4 tsp.
   of turmeric with the other spices which enhanced the
   dish nicely and gave it a lovely color too.  This is
   great with lamb kebabs, warmed pita bread, a nice
   middle eastern cucumber salad, and a Persian pastry
   for dessert.
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
 
 
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