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| Photo: Persian rice recipe |
Fresh pomegranate seeds and pomegranate molasses play a starring role in this Persian rice dish. Slivered almonds and pistachios give it wonderful texture too.
To Prep 0:15
To Cook 0:06
INGREDIENTS 16
DIFFICULTY EASY
MAKES 4
Ingredients
2 tbs olive oil
1 large onion, peeled, halved and sliced thinly crossways
1/2 tsp salt
1/4 cup slivered almonds
1/4 cup shelled pistachios
1/4 cup sultanas
3 cardamom pods, bruised
Pinch saffron strands
3 cups SunRice medium grain rice, cooked, cold
1/3 cup pomegranate seeds
1/2 bunch coriander leaves, sliced
1/4 cup lemon juice
2 tbs pomegranate molasses (see note)
Salt and pepper
Persian feta to serve
Lemon wedges to serve
Method
Step 1
Heat the oil in a large fry pan over high heat. Sauté the onion and salt for 5-6 minutes or until golden brown. Reduce the heat to medium, add the almonds, pistachios, sultanas, cardamom and saffron to the pan and toss over the heat for 1-2 minutes or until the nuts are just beginning to colour. Remove from the heat.
Step 2
Toss the onion mixture through the cooked rice. Add the pomegranate seeds and coriander. Dress the salad with the lemon juice and pomegranate molasses and season well to taste with salt and pepper. Serve with extra lemon wedges and Persian feta.
Notes
For rice cooking times see pack directions
You can buy pomegranate molasses from most delis or specialty food stores.
Taste.com.au - April 2013
Recipe by Michelle Noerianto
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