Saturday, 6 July 2013

Jewelled rice

A dish with beautiful flavours. To top it off, it is also meat free for all the vegetarians! I believe this is an Iranian dish, by the name kiase li-pilaw...or in simple terms - jewelled rice :). There is room for varying it according to your taste, and I have mentioned this in the instructions below..

  • Skill level: Easy
  • Serves: 4-6 people
  • Prep and cooking time: 45 mins
What you will need:

1 cup basmati rice
3 tbsp oil
2 onions, peeled and finely chopped
1/2 cup skinless, slivered almonds (remove skin by soaking in boiling water for 10 mins)
1 cup of pistachios, pine nuts or a nut of your liking (I did not have anything except almonds on hand)

1/2 cup chopped dried apricots
1 cup mixed dried fruit (or simply raisins)

3 chicken stock cubes
2 cups boiling water

1/2 tbsp salt
1 tbsp sugar
1/2 tsp black pepper
1/2 tsp cinnamon

1 pinch saffron

How to make:

1) Rinse the rice several time, then leave to soak in hot water

2) Meanwhile, heat the oil in a pot, then add the onions until lightly browned. Add the nuts, and cook for 5 mins over medium heat or until lightly browned

3) Add the apricots and dried fruits, and mix for a further five minutes

4) In the meantime, place the stock cubes in the boiling water and allow to dissolve

5) Drain the rice, then add to the pot, and mix in well with the fruit and nuts for a further five minutes. Then add the salt, sugar, pepper and cinnamon and mix well

6) Pour in the chicken broth, then dissolve the pinch of saffron in a tbsp of water, and add that to the pot

7) Cover the pot, bring to a boil, then reduce the heat and cook for a further ten minutes - mixing from time to time with a fork

8) In the last few minutes, place a thin towel or kitchen paper on the pot, then re-cover. Turn off the heat when the rice is cooked and leave covered for a further five minutes

Don't be surprised if family members pop into the kitchen to ask you what you are cooking, as this will have a beautiful aroma! Enjoy :)

No comments:

Post a Comment