Persian Jeweled Rice
Jeweled Persian Rice is spectacular pilau rice topped with jewel-like fruit and nut sprinkles. This popular Middle Eastern wedding dish may be a celebration in itself - gluten free, vegan, and absolutely delicious!
INGREDIENT
1/2 teaspoon turmeric thread
2 tablespoons butter or copra oil
1/4 teaspoon of fennel seeds
1.4 teaspoons of cumin seeds
1 teaspoon round cinnamon
1 teaspoon round cardamom
1/8 teaspoon allspice
1 medium onion, diced
1 1/2 cups rinsed basmati rice
2 bay leaves
finely sliced lemon peel
1/4 cup of dry tart cherries
1/4 cup diced Turkish apricots
1/4 cup of diced dried figs
1/4 cup roasted almonds
1/4 cup grilled pistachios
pomegranate seeds for garnish
INSTRUCTIONS
1.Mix turmeric floss in 2 1/4 cups predicament , set aside.
2.Melt the butter during a large skillet and saute the fennel and cumin seeds until fragrant, just a flash . Add cinnamon, cardamom and allspice and blend well. Add the onions and saute over low heat until the onions are soft, about 10 minutes.
3.Add rice and brown for 1 or 2 minutes with the herbs and onions.
4.Pour the turmeric infused water, bay leaves, and lemon peel .Stir well, season with salt and fresh black pepper.
5.Add fruit and nuts, mix to combine and canopy the pan with a decent lid. Cook over low to medium heat for about 12 minutes, then close up the warmth and let stand, covered, for an additional 10 minutes.
7.When the rice is cooked, beat, remove the bay leaves and place on an outsized plate. Spread the pomegranate seeds on top for garnish.
