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Marilyn's Persian Rice

A home-style Marilyn's Persian Rice made with Butter, Olive Oil, Garlic Minced, Chicken Stock Warmed, and Long Grain Rice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 2 tbsp
• 3 clove
• 4 1/2 cup
• 2 cup
• 3/4 tsp
• 1/2 cup

Method (preview)

1. 1

   In a large saucepan, melt the butter and olive oil over low heat.

2. 2

   Add onion and garlic and cook until softened about 4 minutes stirring frequently.

3. 3

   Increase the heat a little and add the chile, cumin seeds, cardamom, and ginger.

4. 4

   Cook, stirring, about 2 minutes until it is fragrant.

5. 5

   Add the saffron and chicken stock, mix well and remove from the heat.

6. 6

   Cover and let the saffron flavor the stock for 5 minutes or so.

7. 7

   Preheat the oven to 400 degrees F. Bring the stock to a simmer over moderate heat.

8. 8

   Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt.

9. 9

   Return to a simmer, then reduce the heat to low.

10. 10

    Cover and cook for another 15 to 16 minutes. If the rice is too wet cook a little longer.

11. 11

    Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden.

12. 12

    Add the pistachios and toast for another minute.

13. 13

    Remove from oven and put on a plate to cool.

14. 14

    Uncover the rice and using a fork stir to fluff.

15. 15

    Season with additional salt and black pepper to taste.

16. 16

    Add the nuts and toss it together. Sprinkle the coriander on top and serve.