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Recipes

Persian Rice

Persian Rice

The selection of spices like saffron and rose, and use of pistachios are characteristic of Iranian cookery.

Ingredients

  • 2 cups basmati rice
  • 6 Tbsp butter
  • 6 pods green cardamom, split
  • 1 2-inch stick cinnamon
  • ¼ cup shelled pistachios
  • ¼ cup barberries (French: épine vinette; Persian: zereshk)
  • Generous pinch saffron
  • Salt & pepper

Garlic yogurt

  • 1 clove garlic
  • 1 cup yogurt, drained
  • Salt and pepper

Garnish

  • pomegranate seeds
  • fresh dill, chopped
  • rose petals (opt.)

Method

  1. 1

    Infuse saffron in a little bit of hot water. Set aside.

  2. 2

    Wash rice in running water several times until water runs clear.

  3. 3

    In a pot, cover rice with salted water and let stand one hour.

  4. 4

    Drain rice and set aside.

  5. 5

    In a heated heavy-bottomed saucepan, combine butter with cinnamon and cardamom. Cook 2 minutes.

  6. 6

    Add rice. Cook 2 minutes.

  7. 7

    Add infused saffron, pistachios, and barberries.

  8. 8

    Add 3 cups water and bring to the boil. Reduce heat and cook covered for 10 minutes.

  9. 9

    Serve garnished with dill, rose petals and pomegranate seeds.

  10. 10

    Accompany with garlic yogurt.

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