My Private Note
Units: US | Metric
- 16 cups water
- 1 tablespoon salt
- 1 cinnamon stick
- 4 whole cloves
- 6 peppercorns, cracked
- 1 teaspoon cardamom seed (best to buy pods and break them open)
- 4 juniper berries (mashed)
- 2 cups basmati rice (or other long grained rice)
- 3 tablespoons dried apricots
- 3 tablespoons dried cherries
- 3 tablespoons golden raisins
- 1/2 large onion
- 5 tablespoons unsalted butter
- 2 pinches saffron (or one teaspoon turmeric)
- butter, for greasing
- 3 tablespoons unsalted butter, melted
- 1Bring water and salt to a rolling boil in a large saucepan.
- 2Add cinnamon stick, cloves, cracked peppercorns, cardamom seeds, and juniper berries.
- 3Add two cups of basmati or other long-grain rice, slowly, so the water doesn't stop boiling. Cook for about eight to ten minutes, stirring from time to time to keep the rice from sticking to the bottom, until the rice is just barely done.
- 4Pour everything into a strainer or colander and let the rice drain. Leave the spices in the rice.
- 5While the rice is boiling, chop the dried fruit. Throw the fruit on top of the rice draining in the colander.
- 6Thinly slice one-half of a large onion and sauté it until golden in 5T of unsalted butter with several pinches of saffron or one teaspoon of turmeric.
- 7While onions are cooking, grease a round casserole with a bit of butter and turn the spiced rice and fruit into a large bowl.
- 8Turn the golden onions into the bowl and mix everything up.
- 9Spoon the mixture into the casserole and pat the rice firmly in place with the back of a spoon.
- 10Drizzle 3 Tbsp of melted butter over the top and cover with two thicknesses of aluminum foil and seal the edges well. Add a lid if your casserole has one. Set the casserole in a preheated 350°F oven and let it bake for an hour.
- 11Then remove it from the oven and let it sit for 15 minutes or so before removing the foil and unmolding it onto a platter. (Lay the platter on top of the rice and, using a thick dishcloth or potholders, flip the thing over).
- 12Surround with the Persian chicken.
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Nutritional Facts for Persian Rice Pilaf
Serving Size: 1 (744 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 416.2
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 10.2 g
- Cholesterol 40.7 mg
- Sodium 1194.1 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 4.9 g
- Sugars 6.3 g
- Protein 6.2 g
The following items or measurements are not included: