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Persian Bejewelled Rice

Persian Bejewelled Rice

500g Basmati Rice
3 TBL Olive Oil
150g Salted Butter
Murray River Salt Flakes
50g Pistachios, shelled
50g Almonds, Slivered
50g Barberries
40g Dried Orange Peel
125g Caster Sugar

  1. Fill a large saucepan with boiling water over MED-HIGH heat.
    Add rice and boil for 8 minutes.
  2. Drain the rice and rinse under running cold water, to remove the starch, until cool. Drain and shake off as much of the excess water as possible.
  3. Return the pan to the stove and turn down to the lowest heat setting.
    If the pan is non stick, line the base with some baking paper.
    Add 2 TBL oil and 50g of butter as well as a generous sprinkling of flakey salt. Gentley scatter the rice over the oil, forming a peak in the centre.
  4. Wrap the pan lid in a tea towel to lock in the steam and cover the rice.
  5. Cook for 1 hour, then check to see if the grains at the top are white and fluffy – if not then continue steaming until done.
  6. Meanwhile, place a large frying pan over high heat, add remaining butter, oil and all the nuts, fruit and sugar – stir to combine, allowing the sugar to dissolve into the buttery nut mixture. Reduce the heat and cook until the fruits are soft but not discoloured.
  7. Once the rice is cooked, fill a large mixing bowl with rice and stir in the nut mixture. Season to desired taste.
    The bottom of the pan will have formed a golden crust (Tahdig), peel away the baking paper and divide among the plates to enjoy
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