JEWELED RICE WITH PISTACHIOS,
APRICOTS, AND POMEGRANATES
"Jeweled Rice is the quintessential Persian pilaf. Eliminating the usual saffron (expensive and hard to find) and barberries (impossible to find), I arrive at a delicious alternative - a pomegranate version! It's delightful served with almost any chicken, lamb, or fish main course."
2 cups Basmati or long-grain white rice, rinsed several times and cooked*
1/4 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup toasted pistachio pieces
1/2 cup toasted almond slivers
1/4 cup pomegranate seeds (for garnish)
Cover the dried cranberries with warm water and soak for 10 minutes, or until they plump up. Drain the cranberries.
Combine the cranberries, apricots, pistachios, and almonds in a large bowl. Add the warm rice and mix well.
Spoon the mixture onto a serving platter, mounding it in the center like a pyramid. Sprinkle the pomegranate seeds on top and serve.
*TO COOK THE RICE:
Combine 2 cups rice, 5 cups chicken stock, and 2 tablespoons olive oil in a saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover, and cook. After 20 minutes, uncover and check the rice - if the water is not yet absorbed, re-cover and cook until rice is ready. If no water remains and the rice is still hard, add 1/3 cup boiling water to the pan. When the rice is tender, remove from heat.
Servings: 8-10
Adapted from source: Pomegranates by Ann Kleinberg
APRICOTS, AND POMEGRANATES
"Jeweled Rice is the quintessential Persian pilaf. Eliminating the usual saffron (expensive and hard to find) and barberries (impossible to find), I arrive at a delicious alternative - a pomegranate version! It's delightful served with almost any chicken, lamb, or fish main course."
2 cups Basmati or long-grain white rice, rinsed several times and cooked*
1/4 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup toasted pistachio pieces
1/2 cup toasted almond slivers
1/4 cup pomegranate seeds (for garnish)
Cover the dried cranberries with warm water and soak for 10 minutes, or until they plump up. Drain the cranberries.
Combine the cranberries, apricots, pistachios, and almonds in a large bowl. Add the warm rice and mix well.
Spoon the mixture onto a serving platter, mounding it in the center like a pyramid. Sprinkle the pomegranate seeds on top and serve.
*TO COOK THE RICE:
Combine 2 cups rice, 5 cups chicken stock, and 2 tablespoons olive oil in a saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover, and cook. After 20 minutes, uncover and check the rice - if the water is not yet absorbed, re-cover and cook until rice is ready. If no water remains and the rice is still hard, add 1/3 cup boiling water to the pan. When the rice is tender, remove from heat.
Servings: 8-10
Adapted from source: Pomegranates by Ann Kleinberg
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