Persian Plateau & Isfahan
Jewelled Persian Rice
A side dish of basmati rice, almonds and pistachios, seasoned with saffron and cardamom and simmered on the stove.
45 دقيقة · تكفي 6 أشخاص · سهل
6
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 45 دقيقة · الإجمالي 45 دقيقة
- سهل
- 1
Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
- 2
Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
- 3
Add rice, cook for 2 minutes, stirring to coat with oil. Add stock, sultanas and a pinch of salt.
- 4
Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
- 5
Allow to stand covered for 10 minutes. Stir through pomegranate seeds and coriander leaves. Spoon rice onto a large platter.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
