Recipe by Chef Laura Frankel
A favorite Persian specialty!
2 cups Basmati rice (I use brown Basmati rice)
4 cups chicken stock or water
2 teaspoons salt
¼ teaspoon saffron threads
½ cup chopped toasted pistachios
½ cup chopped toasted almonds
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
½ cup dried barberries* (if not available, substitute chopped dried cranberries)
Suggested garnishes: dried barberries and fresh mint
Place the rice, chicken stock or water, saffron and salt in a medium saucepan with a tight fitting cover. Simmer over medium low until the rice is cooked completely (about 25 minutes).
Transfer the rice to a large mixing bowl. Add the remaining ingredients and mix thoroughly.
Serve the rice garnished with additional barberries (or chopped cranberries) and chopped mint.
*Dried Barberries are the tart and garnet colored fruit from a barberry tree. They are commonly found in Middle Eastern and Persian grocery stores and on-line.
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley).