Persian cranberry rice pilaf
A delicious side dish to any Persian feast
15 mins
30 mins
354 kcal
15 mins
30 mins
354 kcal
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
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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