Persian style saffron rice with herbs, pistachios, and pomegranates.
Holiday, Middle Eastern, Persian, Turkish
Jeweled Rice, Persian Rice, Saffron Rice
white basmati rice
sub vegetable stock for vegan
roughly 2 pinches
or EVOO for vegan
white onion, finely diced
shelled pistachios, roughly chopped
Soak the rice in water for 30 minutes. Drain and rinse until the water runs clear. Set aside.
In a medium saucepan, heat the stock on medium-low heat until warm. Add 2 pinches of saffron to the pan and allow to soak for 10 minutes.
In a large pan with a well fitting lid, melt ghee over medium heat. Add onion and saute until softened, about 5 minutes. Add rice stirring constantly until rice is slightly toasted, about 3 minutes.
Add stock with saffron and salt to rice mixture. Bring to a boil. Cover and reduce heat to low. Cook rice for 15 minutes then shut off heat and allow the rice to sit for 5 minutes undisturbed.
Taste the rice for salt, adjust as needed. Stir in parsley, pistachios, and pomegranate arils.
Saffron Rice https://www.peelwithzeal.com/saffron-rice/