Jasmine Jeweled Rice Persian-Style

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup dried apricot, roughly chopped
  • 14
    cup roasted almonds, roughly chopped (I used slivered almonds and skipped the chopping)
  • 14
    cup unsalted butter, melted
  • 1
    cup jasmine rice (can substitute basmati or any other non-sticky rice)
  • 12
    teaspoon salt (reduced from 1 teaspoon)
  • 2 18
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DIRECTIONS

  • Reserve a tablespoon each of pistachios, apricots and almonds for garnish.
  • Melt a tablespoon of butter in a medium saucepan on low heat. Toss the rice in the butter, then add the remaining pistachios, apricots and almonds, plus the salt and star anise.
  • Add boiling water and simmer. Cover and check after 15 minutes, but do not stir.
  • Slice onions thinly and place on a baking tray in a flat layer. Drizzle with 4 tablespoons of butter and place in a 350-degree oven. Bake, tossing occasionally, until crispy.
  • Place rice mixture in a serving dish and garnish with the reserved pistachios, almonds and apricots, plus the crispy onions.
  • Heat remaining butter almost to bubbling, then pour over the rice so that it glistens.
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