Yield: 6 Servings
|2 tablespoons||Olive oil|
|3||Cloves garlic; minced|
|1||Dried red chile; seeded and finely minced|
|½ teaspoon||Cumin seeds; crushed|
|2||Cardamom pods; seeds removed and finely crushed|
|½ teaspoon||Ground ginger|
|4½ cup||Chicken stock; warmed|
|2 cups||Long-grain rice|
|¼ cup||Dried currants|
|12 smalls||Whole dried apricots; cut in quarters|
|¾ teaspoon||;salt (optional)|
|½ cup||Unblanched almonds|
|3 tablespoons||Pine nuts|
|½ cup||Unsalted pistachio nuts; shelled|
|Black pepper to taste|
|3 tablespoons||Fresh coriander leaves; torn|
In a large saucepan, melt the butter and olive oil over low heat. Add onion and garlic and cook until softened about 4 minutes stirring frequently. Increase the heat a little and add the chile, cumin seeds, cardamom, and ginger. Cook, stirring, about 2 minutes until it is fragrant. Add the saffron and chicken stock, mix well and remove from the heat. Cover and let the saffron flavor the stock for 5 minutes or so.
Preheat the oven to 400 degrees F. Bring the stock to a simmer over moderate heat. Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt. Return to a simmer, then reduce the heat to low. Cover and cook for another 15 to 16 minutes. If the rice is too wet cook a little longer.
Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden. Add the pistachios and toast for another minute. Remove from oven and put on a plate to cool.
Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add the nuts and toss it together. Sprinkle the coriander on top and serve.
Judi's Notes: I made this dish using 1 cup of orange juice for one cup of the chicken broth. My friend Marilyn would scold me if she only knew, but it did give it a very good flavor. I also included ¼ tsp. of turmeric with the other spices which enhanced the dish nicely and gave it a lovely color too. This is great with lamb kebabs, warmed pita bread, a nice middle eastern cucumber salad, and a Persian pastry for dessert.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...