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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - RICE |
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SHEILA'S PERSIAN RICE PILAF with
SAFFRON & POMEGRANATES (DAIRY)
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INGREDIENTS: |
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1 1/2 cups basmati rice
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2 to 3 tablespoons vegetable oil
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onion, chopped (check for infestation)
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1/4 cup coarsely chopped apricots (check for
infestation)
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One 1/2-inch piece cinnamon stick
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2 to 3 cardamom pods, lightly bruised
(powdered cardamom is fine)
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4 cups boiling water
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2 tablespoons butter
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2 tablespoons plain yogurt
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A small pinch of saffron threads (approximately
1/3 gram) -( replace with powdered turmeric)
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1 teaspoon powdered turmeric
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1 teaspoon paprika (optional)
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Salt
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1/4 cup finely chopped spring onions (check
for infestation)
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1/4 cup pomegranate seeds
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INSTRUCTIONS: |
- Soak the rice in water,
either placing it in a small-holed colander under
running water or placing it in a pot full of water,
stirring well and changing the water two or three times.
This removes the surface starch and prevents it from
sticking and clumping.
- In a wide nonstick pot, heat the
oil over medium heat.
- Sauté the onion and apricots for
4 to 5 minutes. Using a slotted spoon, transfer to a
bowl.
- Add the rice, cinnamon, and
cardamom to the oil remaining in the pot and cook,
stirring, for 2 to 3 minutes.
- Add the boiling water and let the
rice boil uncovered over medium-low heat for 20 minutes,
or until almost cooked through.
- Drain the rice, reserving the
cooking water, and return the rice to the pot.
- Turn up the heat to high and add
the butter, yogurt, saffron, turmeric, paprika (if
desired), and the onion and apricot mixture.
- Cook for 5 to 7 minutes, stirring
to prevent scorching.
- Add the reserved water (and more,
if needed) little by little and continue to cook,
stirring occasionally, until the rice is cooked
through.
- Remove the rice from the heat and
season with salt to taste. Stir in the spring onions and
pomegranate seeds.
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Serve.
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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