Our lovely friend & family member, Rachel, makes this amazing rice dish in honour of her late father-in-law. I asked her if she would share the recipe with we eat. happy. & fans--thankfully, she willingly obliged.
I hope you enjoy this dish as much as I enjoyed eating it. The unexpected, warm flavours are perfect for a summer get-together or even a quick vegetarian one-pot meal.
Persian-Style Basmati Rice Pilaf.
makes a big ole' bowl.
4 TBL butter
1 onion chopped
2 TBL minced garlic
1/2 cup slivered almonds
1 1/2 cups basmati rice
1/2 raisins
2 TSP turmeric
1/4 TSP cinnamon
1 TSP salt
3 cups low sodium chicken broth
1 onion chopped
2 TBL minced garlic
1/2 cup slivered almonds
1 1/2 cups basmati rice
1/2 raisins
2 TSP turmeric
1/4 TSP cinnamon
1 TSP salt
3 cups low sodium chicken broth
- Melt butter in skillet over medium heat. Add onions, almonds, sautee 6-7 minutes. Add garlic with 2-3 minutes left.
- Stir in rice, raisins, turmeric, cinnamon, salt, broth. Bring to a boil, cover,* reduce heat to low.
- Simmer 20-25 minutes. Season with black pepper.
*Persian hint.... Tie a towel around the lid of the pot, then cover.
happy eatings & cheers!
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