Persian Cranberry Rice Pilaf
Ingredients
- basmati rice 2 c
- dried cranberries or dried cherries 1 1/2 c
- granulated sugar 1/3 c
- hot water 2 Tbsp
- olive oil 1 Tbsp
- onions 1 c
- roasted shelled pistachios or slivered almonds or pecans 1/3 c
- saffron 1/4 tsp
- salt 1/4 tsp
- sumac powder 1 tsp
- turmeric 1/2 tsp
- vegan butter 3 Tbsp
- vinegar 2 Tbsp
Steps
- 1
Wash basmati rice thoroughly.
Ingredients
- basmati rice 2 c
- 2
Soak it in water for 30 minutes. If you have time, soak it for up to 2 hours.
- 3
Heat vegan butter in a 10-inch skillet over medium heat.
Ingredients
- vegan butter 3 Tbsp
- 4
Add onions and saute for 3-4 minutes, until translucent.
Ingredients
- onions 1 c
- 5
Add turmeric, sumac powder, dried cranberries or dried cherries, and salt.
Ingredients
- turmeric 1/2 tsp
- sumac powder 1 tsp
- dried cranberries or dried cherries 1 1/2 c
- salt 1/4 tsp
- 6
Cook for 1 minute.
- 7
Add granulated sugar and 2 tablespoons of water.
Ingredients
- granulated sugar 1/3 c
- 8
Cook for 3 minutes, or until the cranberries soak up the liquid.
- 9
Remove from heat.
- 10
Fill a large pot with water and bring it to a boil.
- 11
Add a palmful of salt and vinegar.
Ingredients
- vinegar 2 Tbsp
- 12
Drain the soaked rice and add it to the boiling water.
- 13
Cook for 6-8 minutes until al dente.
- 14
Drain and rinse under cold water.
- 15
Pour olive oil into the base of the same pot.
Ingredients
- olive oil 1 Tbsp
- 16
Add the drained rice.
- 17
Pour over saffron soaked in hot water.
Ingredients
- saffron 1/4 tsp
- hot water 2 Tbsp
- 18
Top with the cranberry mixture and roasted shelled pistachios or slivered almonds or pecans.
Ingredients
- roasted shelled pistachios or slivered almonds or pecans 1/3 c
- 19
Wrap the lid of the pot with a thin kitchen towel and cover the pot.
- 20
Cook on high for 3 minutes, then on very low for 10 minutes.
- 21
Turn off the heat and let the rice sit for 5 minutes before serving.