Hey everyone, I’m sorry to have turned my back on Cook with Sheenie this year. My beauty blog has been keeping very busy amongst other goings-on in my life. Any way, I have a delicious recipe to share which is honestly so easy to make yet will impress anyone who samples it.
Here is what you will need to make Jewelled Persian Rice with Pomegranates, Walnuts and Parsley…
- 300g rice
- generous pinch of saffron threads
- 150g dried cranberries
- 1 large onion, finely chopped
- 2 tbsp olive oil
- 60g unsalted butter
- 1 cinnamon stick
- 1 tsp cardamom pods
- 1 tsp cumin seeds
- 100g walnuts, roughly chopped
- Seeds picked from 1 large pomegranate or 110g pack ready prepared pomegranate seeds
- Generous bunch of parsley, chopped
- Finely grated zest from 1 orange
- 1 Garlic clove, very finely choppedSalt and freshly ground black pepper
- Add the rice to a sieve and rinse under running water. Tip into a bowl and cover well with cold water. Set aside to soak for 1 hour. Add the saffron to a small heatproof glass and cover with 2 tablespoons of boiling water, then set aside to soak. Finally cover the cranberries in boiling water before leaving these to soak as well.
- Once your rice, saffron and cranberries are halfway through their soaking time, add the oil and half the butter to a deep, preferably non-stick, frying pan and set over a low heat. When the butter has melted, add the onion, cinnamon, cardamon and cumin and fry gently for 30 minutes until the onion is soft and lightly caramelised, then turn off the heat.
- Drain your rice and add to a large saucepan. Pour over boiling water so it comes a generous 3 centimetres above the rice and set over a medium high heat. Boil for 3 minutes, then drain and rinse under cold running water to cool and drain well. The rice will have started to cook but will still have plenty of bite and the grains will not yet be fluffy.
- Stir the cooled rice through the onions in the frying pan, along with the saffron, cranberries and their soaking water. Season well with salt and freshly ground black pepper, stirring well, then dot the surface of the rice with the remaining butter.
- Using the handle of a wooden spoon make 5-6 holes through the rice all the way to the bottom of the pan – this helps it to steam evenly. Tear off a sheet of baking paper, scrunch it up under cold running water, shaking off the excess, then lay snugly over the surface of the rice. Cover the pan tightly with a layer of foil and set over a very low heat. Cook, undisturbed, for 40 minutes, after which time your rice will be cooked and fluffy and a delicious buttery crust will have developed on the bottom.
- Whilst your rice is cooking, toast the walnuts in a dry frying pan until golden and smelling nutty. Tip into a bowl and stir through the pomegranate seeds, parsley, orange zest and garlic. Set aside.
- Once your rice is ready, remove and discard the paper. Lightly fork through the walnut, pomegranate and parsley mixture and pile the rice onto a warmed serving dish. Scrape the lovely crunchy caramelised rice (the tahdig) from the base of the pan and sprinkle over the top. Serve immediately.