Persian Jeweled Rice in Cabbage

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Core the cabbage but keep it whole.
  • In a large pot, heat cabbage and water and boil over high heat.
  • Reduce heat to simmer and cook for 10 minutes.
  • Drain and set aside allowing it to cool.
  • Meanwhile, heat oil over medium heat in a large skillet.
  • Add onion and red pepper.
  • Saute.
  • Stir in cumin, saffron, rice, apple and raisins.
  • Add water and salt to rice mixture.
  • Boil.
  • Once boiled, gradually reduce heat and simmer.
  • Cook for 10 minutes (rice will be undercooked).
  • Remove from flame.
  • Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere).
  • Oil the inside of an 8" metal colander.
  • Line its bottom and inside with 8 cabbage leaves.
  • Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander.
  • Fill a large pot (1 big enough to fit colander inside of) with about 1" water.
  • Place colander with the stuffed cabbage in the pot.
  • Heat and allow to simmer.
  • Cover and steam cabbage for 20 minutes.
  • Remove from flame and allow to cool for 10 minutes.
  • Place a flat serving plate upside down on top of the colander.
  • Holding them firmly together, turn them over.
  • Gently lift the colander off cabbage and serve!
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