Persian Rice

Last Updated on August 18, 2024

An interesting variant of a rice side dish from the area of present-day Iran.

Ingredients:

300 g of basmati rice 350-400 ml water 1 handful of dried cranberries 1 handful yellow raisins 2 tablespoons

td>chopped almonds or pine nuts

2 tbsp curry spices 1-2 tbsp butter 2 pcs of larger onions

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salt

Procedure:

1. Peeled, sliced onions are browned in hot butter
2. Add two tablespoons of curry spices, yellow raisins, dried cranberries and chopped peeled almonds or pine nuts, sauté everything for a while, then remove from heat
3. Add the curry mixture from the other pan to the rice, cover with water and let it simmer under a lid until the water soaks into the rice and it is soft, this will take about 12-15 minutes

Note:

Basmati rice – is the most common type of rice in the Indian subcontinent. The locals call it the queen of fragrances for its slightly nutty taste and unique aroma, which is what the word basmati means. This white polished rice without the outer husk is naturally gluten-free and easy and quick to digest. Its long grains as a side dish go well with all cuisines, not just Indian.