Persianjeweledriceincabbage 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 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:

• Core the cabbage but keep it whole.
• In a large pot, heat cabbage and water and boil over high heat.
• Reduce heat to simmer and cook for 10 minutes.
• Drain and set aside allowing it to cool.
• Meanwhile, heat oil over medium heat in a large skillet.
• Add onion and red pepper.
• Saute.
• Stir in cumin, saffron, rice, apple and raisins.
• Add water and salt to rice mixture.
• Boil.
• Once boiled, gradually reduce heat and simmer.
• Cook for 10 minutes (rice will be undercooked).
• Remove from flame.
• Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere).
• Oil the inside of an 8" metal colander.
• Line its bottom and inside with 8 cabbage leaves.
• Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander.
• Fill a large pot (1 big enough to fit colander inside of) with about 1" water.
• Place colander with the stuffed cabbage in the pot.
• Heat and allow to simmer.
• Cover and steam cabbage for 20 minutes.
• Remove from flame and allow to cool for 10 minutes.
• Place a flat serving plate upside down on top of the colander.
• Holding them firmly together, turn them over.
• Gently lift the colander off cabbage and serve!