Persian cranberry rice pilaf

Persian cranberry rice pilaf

Persian cranberry rice pilaf

A delicious side dish to any Persian feast

time

15 mins

pan

30 mins

fire

354 kcal

time

15 mins

pan

30 mins

fire

354 kcal

Persian cranberry rice pilaf

SERVES

6

DIFFICULTY

EASY

SERVES

6

Difficulty

EASY

We had this gorgeous rice as a side dish to our alternative Christmas feast Friendsmas- read all about it here! I have always been hopeless at cooking rice for big groups of people- it nearly always gets all glutinous and stuck together! This is rinsed through very thoroughly and also soaked, and it was perfect! The cranberries were a little nod to Christmas and worked really well in this rice and alongside the other dishes Pulled Persian chicken  and Crushed carrots with harissa and pistachio.

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Persian cranberry rice pilaf

Servings: 6
A delicious side dish to any Persian feast!
Syns: 3.5 per portion
Print Recipe
15 mins
30 mins
soak30 mins

Ingredients

  • 450 g basmati rice
  • 1 tbsp butter
  • 2 onions thinly sliced
  • 1 tsp sumac
  • 1 tsp turmeric
  • 1 tsp saffron soaked in boiling water for 10 mins
  • 1 tsp salt
  • 50 g dried cranberries
  • 1 tbsp olive oil

Instructions

  • Rinse the rice really thoroughly under the cold tap, turning over with your hand to get to as much as possible
  • Place the rice in a large bowl of cold water and soak for 30 minutes
  • Heat the butter over a medium heat, add the onions, and fry for about 5 minutes until they are translucent and starting to brown a little
  • Add turmeric, sumac, cranberries and salt to the onion, stir fry for 1 minute and then add in about 2 tbsp water and stir fry until the water has soaking into the cranberries. Remove from heat.
  • Fill a large pan with water, and bring to the boil. Drain the rice, add it to the boiling water, and simmer it for 8 minutes.
  • Drain the rice, and rinse it under cold water.
  • Add the olive oil into the large pan, add the rice back in, and pout the saffron water over it evenly. Top with the cranberry mixture.
  • wrap the lid of the pot with a tea towel, and pop it on top of the pot.
  • Cook the rice on a high heat for 3 minutes, then turn the heat down very low and cook for a further 10 minutes.
  • Remove from the heat, and allow to sit for 5 minutes before serving.
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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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