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Ingredientes
- 1 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 3 x Cloves garlic, chopped
- 1 x Dry red chile, seeded and finely chopped
- 1/2 tsp Cumin seeds, crushed
- 2 x Cardamom pods, seeds removed and finely crushed
- 1/2 tsp Grnd ginger
- 1/2 tsp Saffron
- 4 1/2 c. Chicken stock, warmed
- 2 c. Long-grain rice
- 1 x Cinnamon stick
- 1 x Bay leaf
- 1/4 c. Dry currants
- 12 sm Whole dry apricots, cut in quarters
- 3/4 tsp ,salt (optional)
- 1/2 c. Unblanched almonds
- 3 Tbsp. Pine nuts
- 1/2 c. Unsalted pistachio nuts, shelled Black pepper to taste
- 3 Tbsp. Fresh coriander leaves, torn
Direcciones
- In a large saucepan, heat the butter and extra virgin olive oil over low heat. Add in onion and garlic and cook till softened about 4 min stirring frequently.
- Increase the heat a little and add in the chile, cumin seeds, cardamom, and ginger. Cook, stirring, about 2 min till it is fragrant. Add in the saffron and chicken stock, mix well and remove from the heat. Cover and let the saffron flavor the stock for 5 min or possibly 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 min. 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 min till lightly golden brown. Add in the pistachios and toast for another minute. Remove from oven and put on a plate to cold.
- Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add in the nuts and toss it together. Sprinkle the coriander on top and serve.
- Judi's Notes: I made this dish using 1 c. of orange juice for one c. 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 1/4 teaspoon of turmeric with the other spices that 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 6 servings | |
| Calories 516 | |
| Calories from Fat 182 | 35% |
| Total Fat 20.96g | 26% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 640mg | 27% |
| Potassium 704mg | 20% |
| Total Carbs 72.42g | 19% |
| Dietary Fiber 7.7g | 26% |
| Sugars 11.8g | 8% |
| Protein 12.93g | 21% |
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