Queen of Persian cookery — World Health Organization opened American state up to the cookery of her native Iran, and especially to a rice dish known barries Rice, or Javaher Polow.
When I took my 1st bite, I nearly cried from a close to overload in flavor, fragrance, balance and a notable infusion of affection within the grains of rice, tart very little barberries, and strands of candied orange peel.
Named for its saffron, carrots and orange peel make gold, barberries make rubies, pistachios make emeralds, almonds make pearls — jeweled rice
is traditionally served at wedding celebrations. Or in my case from now on, at my dinner table and in my daughter’s lunchbox.
Rice is a central and ancient staple of the modern Iranian kitchen,
though the varieties traditionally cultivated in Iran are not easy to come by in the West. Here, we can come close using basmati, or in a pinch, other varieties of long-grain rice. What’s beautiful about basmati is how it fills the home with the scent of flowers as it cooks.
Barberries small red berry once employed in plenty of European cookeries however-currently solely found in Iranian preparation.
You can get them organized-line from Sadaf, find them in some middle-eastern groceries (I go to Kalystyan’s in New York City), or replace them with unsweetened dried cranberries.
How To Make Easy Persian Rice Recipe |With Raisins
- 500 g Long Grain Basmati Rice, wash and soak
- 1 Carrot ( cut into julienne cut
- 1 Cup Mix Raisins
- 1 tsp Small Cardamom powder
- 1 tsp Real Saffron Color
- 3 tbsp Butter
- 1 tbsp Sugar
- salt to taste
- First, in a large pot add hot water and boiled rice ( full done ) and strain all water.Another pan adds 3 tbsp butter, once butter melt, add 1 tbsp sugar, once sugar caramel, light golden add carrot, and raisins, cardamom powder, saute just 5 min put it on the side.In a large pot add all boiled rice, salt to taste, adds all carrot, and raisins, the cardamom powder mixture.Mix very well, at last, add saffron, cover up steam 6 min.Ready to eat with salad.
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