A piece of the Middle East
PERSIAN JEWELLED RICE
“Some versions of this celebratory dish are more complex, adding caramelised carrots, orange peel and orange blossom water, but I find this recipe by chef, food writer and cookbook author David Tanis splendid enough.”
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 50 minutes
basmati rice 400 g
saffron ¼ t, soaked in ¼ cup of boiling water
currants 40 g
dried cranberries 40 g
dried apricots 65 g
unsalted butter 90 g
large onion 1, finely chopped
butter 90 g
ground cinnamon a pinch
ground cardamom a pinch
ground cumin a pinch
ground allspice a pinch
sea salt and freshly ground black
pepper, to taste 40 g 40 g, roughly chopped
