Persian rice is one of the recipes I discovered in my “saffron period” – saffron is a wonderful acquired taste. Expensive and with a rather unexpected nutty flavor, but I definitely acquired it. The most interesting thing I find about saffron is that id releases yellow color, despite it being red.
- few threads of saffron
- 1/4 tsp of cardamom
- 1/4 tsp of cinnamon
- 1/2 tsp of sweet paprika
- 1/3 tsp of cumin
- 1/2 tsp of turmeric
- a tiny bit of nutmeg (optional)
- 200 g of rice
- dried raisins and/or cranberries
- dried almonds and/or cashew
- oil for frying
- chicken broth (I use a cube)
- In a separate bowl, prepare all your spices.
- Fry the diced onion in a bit of oil until it is soft and golden.
- Add the spices and let them infuse for a minute.
- Add the dried fruits and half of the dried nut, how much you use is your preference.
- Add the washed rice and stir until the water from it evaporates.
- Add chicken broth, the quantity I usually use is 1.5 cups of liquid to 1 cup of rice.
- Boil as many minutes as written on the package.
- Let the rice rest covered with a dried towel for 10 min to remove all remaining moisture.