KosherEye
<<< o >>> The Silver Platter <<< o >>> Balsamic-Braised Brisket <<< o >>> Cheesy Smashed Roasted Potatoes <<< o >>> Ten Acre Premium Potato Crisps <<< o >>> Triple Berry Fruit Soup <<< o >>> Smeg Stand Mixer <<< o >>> Shavuos 2015/5775 <<< o >>> Classic Real Vanilla Buttercream Frosting <<< o >>> Zojirushi Electric Air Pot <<< o >>> Favorite Recipes for Mother’s Day Brunch <<< o >>>
Bookmark and Share
Jeweled Rice Pilaf PDF Print E-mail

KosherEye.com

jeweled_rice
Recipe by Chef Laura Frankel

A favorite Persian specialty!

Ingredients

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

Directions

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.

Notes

*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).

Visit www.ChefLauraskosher.com. On Twitter: cheflaura1
On Facebook: cheflauraskosher.
Buy Chef Laura's books on Amazon:  Jewish Cookbooks by Chef Laura Frankel

 
<< Start < Prev 1311 1312 1313 1314 1315 1316 1317 1318 1319 1320 Next > End >>

Page 1320 of 1653
round-facebook round-twitter pinterest round-rss
kol_foods