Persian rice recipe

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Rating:

5/ 5 stars 14 Votes
  • Cuisine: Modern Australian
  • Serves 4-6

Ingredients

2 tbsp olive oil
1 onion, diced
80g (1/2 cup) blanched almonds
100 g (2/3 cup) pistachios or pine nuts
Pinch of saffron threads
3 cardamom pods
400 g (2 cups) basmati rice
750 ml (3 cups) chicken stock
100 g (2/3 cup) sultanas
Salt
1 pomegranate, skin and pith discarded
1 cup coriander leaves
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Preparation

Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.

Cook for 7–8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant. Add rice, cook for 2 minutes, stirring to coat with oil. Add stock, sultanas and a pinch of salt, cover with a lid and bring to the boil.

Reduce heat and cook for 15–20 minutes, until stock is absorbed and rice tender, add a splash more water if necessary. Allow to stand for 5 minutes before serving.

Stir through pomegranate seeds and coriander leaves. Spoon rice onto a large platter.

If you enjoyed this Persian rice recipe then browse more Modern Australian recipes, sauce and dressing recipes, healthy recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
24 Mar 2012 08:02 AEST
Catherine
Reid
Stunning accompaniment
I made this to go with roast lemon Greek leg of lamb. I also added chickpeas and substituted Risoni pasta as I had run out of rice. Still fab. My non adventurous elderly parents loved it.
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05 Sep 2010 08:10 AEST
Amy
Apia
So easy and so delicious
This is the perfect way to turn a fillet of fish into a gourmet meal.
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29 Jun 2010 09:27 AEST
Tatiana
Travancore
gorgeous
As the title says . I used less nuts..
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