Parsi pilau

Parsi pilau

Spiced rice, Parsi-style

By
From
The Complete Asian Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g long-grain rice
1/2 teaspoon saffron strands
1 tablespoon boiling water
2 tablespoons ghee
4 cardamom pods, bruised
1 small stick cinnamon
4 whole cloves
10 whole black peppercorns
2 1/2 teaspoons salt
1 orange, finely zested
2 tablespoons sultanas
2 tablespoons almonds, sliced
2 tablespoons pistachios

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Gently heat the saffron strands in a small frying pan over low heat for 1–2 minutes, shaking the pan frequently and making sure they don’t burn. Remove to a plate to cool and crisp, then crush to a powder in a cup, adding the boiling water and stirring to dissolve. Set aside.
  3. Heat the ghee in a heavy-based saucepan. Add the cardamom pods, cinnamon stick, cloves and peppercorns and cook for 2 minutes, or until aromatic. Add the rice and continue stirring for 2–3 minutes, then add 1 litre hot water, the salt, orange zest and saffron water, stirring well to combine. Bring to the boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until all the liquid has been absorbed. Scatter the sultanas over the rice, replace the lid and continue cooking for a further 5 minutes.
  4. Serve the rice garnished with almonds and pistachios. This is very good served with dhansak, a famous Parsi dish of meat or chicken cooked with lentils and vegetables.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again