Persian Rice

Basmati, meaning fragrant, is a small but long grained aromatic rice with a nut like flavor and aroma. Basmati rice is of Southeast Asian origin and has been cultivated in India and Pakistan for over 8,000 years. North Indian food was influenced by Persian cuisine. Biryani (a savory rice dish) and naan (flatbread) both came from Persian cooking. This recipe features a delicate mix of spices enhanced by the sweetness of fresh and dried fruits.

Serves 6
1 orange
80g butter
large pinch of saffron threads
1/4 cup (60ml) boiling water
1/4 cup (40g) slivered almonds
2 cups (400g) basmati rice
1/2 cup (75g) dried cranberries
1/2 cup (75g) dried apricots, thinly sliced
1/4 cup (40g) pistachio kernels, sliced lengthways
6 fresh dates, pitted, thinly sliced lengthways
1 pomegranate, halved, seeds removed and separated

Combine saffron and boiling water in a small bowl. Set aside for 10 minutes to infuse. Place rice in a bowl and cover with boiling water and stir. Rinse under cold water and drain. Bring a large pot of water to boil. Add the rice and return to a boil. Reduce heat to medium low and simmer for 8 minutes or until rice is almost tender. Drain. Use a zester to remove the rind from the orange. Melt half the butter in a saucepan over medium heat until foaming. Add the saffron mixture and rice and stir until well combined. Add the orange rind, cranberries, apricot, almonds, pistachios and remaining butter. Stir until combined, reduce heat to low and cook, covered, for 5 minutes or until all the liquid is absorbed. Use a fork to separate the rice. Stir in the dates and pomegranate. Season with salt and pepper.

The Culinary Chase’s Note: If you don’t have a zester, use a potato peeler and with a sharp knife remove the white pith from the rind. Cut into thin strips. An exotic dish ready in 35 minutes.