Persian: Jeweled Rice Pilaf

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• ½ teaspoon saffron threads, crumbled and soaked in ½ cup hot water
• 6 tablespoons unsalted butter, divided
• 1 large onion, diced small
• 2 cups chicken broth (or 2 teaspoons chicken base + water)
• Large pinch ground cinnamon
• Large pinch ground cardamom
• Large pinch ground allspice
• Large pinch ground cumin
• 1 teaspoon turmeric
• ⅓ cup chopped dried apricots
• ⅓ cup golden raisins (or currants)
• ⅓ cup dried cherries (or dried cranberries)
• Salt and black pepper (to taste)
• 1½ cups Basmati rice
• ⅓ cup almonds, slivered
• ⅓ cup pistachios, roughly chopped
• roughly chopped parsley for garnish

Procedure:

1. Soak saffron in hot water
2. Saute onions in 4 tablespoons of butter until soft (about 5 minutes)
3. Add chicken broth, cinnamon, cardamom, allspice, and cumin, cook for 1 minute stirring constantly
4. Stir in the apricots, raisins (or currants), cherries (or cranberries), saffron water
5. Season with salt and black pepper (to taste)
6. Transfer contents of skillet to rice cooker, stir in rice
7. Cook for about 10 minutes and stir again; cover and let rice finish cooking undisturbed
8. Saute almonds and pistachios briefly in the remaining 2 tablespoons of butter; set aside for garnish
9. When rice is done, transfer to a large platter and garnish with nuts and parsley