Persian Jeweled Rice With Pomegranate

Persian jeweled rice | shirin polo is a beautiful, fancy rice dish, often served at weddings and other festive celebrations. How to achieve a crusty bottom saffron rice (tahdig) reduce the cooking time to 10 minutes.

Persian Jeweled Rice The View from Great Island

500ml basmati rice, cooked 40ml ghee or butter 1 onion, chopped 2 garlic cloves, crushed 2,5ml ground cumin 2,5ml turmeric a pinch of cinnamon 5ml honey salt and pepper.

Persian jeweled rice with pomegranate. Put the olive oil into a pan and heat gently. Recipe for the persian jewelled rice 1. Be sure to make a “pyramid” shape as you layer the rice.

Once your rice, saffron and cranberries are halfway through their soaking time, add the oil and half the butter. Add 1/3 of rice mixture, then 1/3 of fruit and nut mixture and continue until everything is used. It's basically just rice that is flecked with all the colors of jewels.

Add rice, and cook 7 to 8 minutes, or until slightly firm. Fluff the rice, then add the shredded carrots onto the rice. Add amira rice to a sieve and rinse under running water.

Rinse rice under cold water, and. Stir saffron into reserved cooking water in cup, and set aside. Bright red rubies of pomegranate and cranberries, green emeralds of pistachios and parsley, and golden turmeric.

Stir in parsley, pistachios, and pomegranate arils right before serving. Drain, and reserve 1/4 cup cooking water. Use the back of a.

Tip your rice into a bowl and cover well with cold water. Pour the saffron water over the carrots, cover with a dish towel or paper towel and a tight fitting lid. Add the onion and saute until soft.

Shirin in farsi means sweet and how sweet is this. Wash the basmati rice in several changes of cold water, until the water is no longer cloudy.

Persian Jeweled Rice The View from Great Island