Persian Rice With Cranberries Recipes

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
• Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
• Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
• Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
• Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
• To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

Steps:

• In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed., In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange zest and rice; heat through.

Steps:

• Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
• Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
• Pour any leftover butter in the bottom of the pot.
• Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
• Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
• This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
• When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
• Place a large platter over top of pot and very carefully invert the pot.
• The whole thing should slide out; if some potatoes come away, put them back where they belong.
• I was told the crust is called the"tadiq" and it is the part the family members all fight over.
• I admit that, when I tried to make this dish, it all fell apart; it was tasty though.

Steps:

• Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
• Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
• Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
• Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
• Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

Steps:

• Wash rice several times until water runs clear.
• Soak rice with salt to taste for at least an hour.
• Bring a pot of water to a boil add salt to taste and add drained rice.
• Once boiling, cook 10 minutes.
• While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
• Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape.
• Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
• Rinse with cold water to stop the cooking process.
• Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
• Rinse barberries after soaking.
• In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
• You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
• Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
• Sprinkle advieh and top with some barberry mixture.
• Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
• Create 3-4 holes in the rice with the bottom of your spoon.
• Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
• Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
• Cover tightly and cook 1 hour on low.
• Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve.
• Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet.
• Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact.
• Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour.
• Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.

Steps:

• 1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.2. Place 8 cups of the water and the salt in a large shallow pot (preferably nonstick the pot should be 10 to 12 inches across and about 6 inches deep) and bring to a boil over high heat. Reduce the heat to medium-high, add the rice, and cook, uncovered, at a brisk simmer for 6 minutes. Pour the rice into a strainer, rinse under cool running water, and drain well. Wipe out and dry the pot with paper towels.3. Meanwhile, place the cranberries, 1 1/2 cups water, and the sugar in a medium-size saucepan. Bring to a simmer over medium heat and cook until the cranberries are soft and most of the cooking liquid has evaporated, 5 to 8 minutes the pan juices should be thick and syrupy. Use a slotted spoon to transfer the cranberries to a bowl. Stir the 2 tablespoons butter into the pan juices until melted and bring to a boil. Remove from the heat, cover, and set aside at room temperature.4. Combine the yogurt, melted butter, and 2 tablespoons water in a bowl and whisk to mix. Pour this mixture evenly over the bottom of the rice pot. Spoon a 1/2-inch layer of rice evenly over the yogurt mixture. Stir the cranberries into the remaining rice, and without disturbing the rice layer in the pot, add the cranberry rice, mounding it toward the center. Place the pot, uncovered, over medium heat and cook until the rice begins to brown on the bottom, 6 to 8 minutes.5. Reduce the heat to low. Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat.) Place the cloth-covered lid over the rice and cook until the rice on top is tender and the rice on the bottom of the pot has formed a dark golden crust, about 40 minutes. Check after 30 minutes, and if you don't see a crust, increase the heat slightly. Pour the reserved cranberry juices over the rice and remove the pan from the heat. Let stand, covered, for 5 minutes.6. To serve, spoon the loose rice on top into a bowl, leaving the crusty rice at the bottom. Place a round platter over the pot. Invert the pot and give it a little shake. The crusty rice should slide out in a golden brown disk. Cut the crust into wedges with a spoon and serve it next to the loose rice.Serves 6