Recipe: Delicious Iranian Rice With Saffron And Dried Pomegranate

Iranian Rice With Saffron And Dried Pomegranate. The Best Dried Pomegranates You Will Ever Try. Add half of the saffron, Cinnamon and turmeric powder to onions Add the rice then water and salt, and cook When its almost cooked add the rest of the saffron and low the heat to the lowest and cover the pan and leave it until it done. Drain the rice, reserving the cooking water, and return the rice to the pot.

Iranian Rice With Saffron And Dried Pomegranate Mix evenly until rice turns a light yellow color. Set both yellow and white rice aside. This is a list of Iranian foods and dishes. You can have Iranian Rice With Saffron And Dried Pomegranate using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Iranian Rice With Saffron And Dried Pomegranate

  1. Prepare 1 medium of Onion. Choped.
  2. It’s 3 tbsp of Oil.
  3. You need 1 stick of Cinammon.
  4. You need 1 tsp of Turmeric powder.
  5. You need 2/3 tsp of Saffron boil in 1/2 cup of water for 10 mins.
  6. You need 1 1/2 cup of Rice.
  7. Prepare 1 of Water as much as U need to cook your rice.
  8. Prepare 1 tbsp of Butter.
  9. Prepare 1/3 cup of Dried pomegranate.

Iranian cuisine (Including Persian cuisine) comprises the cooking traditions of Iran. Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.. A while back the New York Times ran a version of this classic spiced rice, which is sometimes called Persian Wedding rice. Dried cherries, apricots, figs, pistachios and pomegranate seeds glisten like little gems scattered throughout this beautiful dish.

Iranian Rice With Saffron And Dried Pomegranate instructions

  1. Fry Chopped onions until it become light gold.
  2. Add half of the saffron, Cinnamon and turmeric powder to onions.
  3. Add the rice then water and salt, and cook.
  4. When its almost cooked add the rest of the saffron and low the heat to the lowest and cover the pan and leave it until it done..
  5. Before serving add butter and mix it.
  6. While serving add the dried pomegranate on the top.
  7. Serve with Iranian chicken or BBQ.

Repeat this layering until all the remaining rice and barberry mixture are used up (reserve the rice pan). Do not scrape up the bottom of the rice. Sprinkle the reserved saffron-soaked rice on top, and garnish with some of the rose petals if. The skin is leathery in texture and orange to orange-red in color. The edible portion of the fruit is the juicy red flesh and there are many seeds inside the fruit making it difficult to eat.

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