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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER PERSIAN RICE PILAF WITH POMEGRANATES AND SAFFRON |
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INGREDIENTS: |
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- 1 1/2 cups basmati rice
- 2 to 3 tablespoons canola oil
- onion, chopped
- 1/4 cup coarsely chopped apricots
- One 1/2-inch piece cinnamon stick
- 2-3 cardamom pods, lightly bruised
- 4 cups boiling water
- 2 tbs. butter
- 2 tbs. plain yogurt
- A small pinch of saffron threads (replace w turmeric)
- 1 tsp powdered turmeric
- 1 tsp paprika (optional)
- Salt
- 1/4 cup finely chopped spring onions
- 1/4 cup pomegranate seeds
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INSTRUCTIONS: |
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- Soak the rice in water, either placing it in a small-holed
colander under running water of placing it in a pot full of water,
stirring well and changing the water two or three times. This removes
the surface starch and prevents it from sticking and clumping.
- In a wide nonstick pot, heat the oil over medium heat
- Saute the onion and apricots for 4 to 5 minutes
- Using a slotted spoon, transfer to a bowl.
- Add the rice, cinnamon, and cardamom to the oil remaining in the
pot and cook, stirring, for 2 to 3 minutes.
- Add the boiling water and let the rice boil uncovered over
medium-low heat for 20 minutes, or until almost cooked through.
- Drain the rice, reserving the cooking water, and return the rice
to the pot.
- Turn up the heat to high and add the butter, yogurt, saffron,
turmeric, paprika (if desired), and the onion and apricot mixture.
- Cook for 5 to 7 minutes, stirring to prevent scorching.
- Add the reserved water (and more, if needed) little by little and
continue to cook, stirring occasionally, until the rice s cooked
through.
- Remove the rice from the heat and season with salt to taste.
- Stir in the spring onions
- Add pomegranate seeds
- Serve.
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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