Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, persian pomegranate rice with pistachio and raisins. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Persian Pomegranate Rice with Pistachio and Raisins is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Persian Pomegranate Rice with Pistachio and Raisins is something which I’ve loved my entire life. They are nice and they look wonderful.
Fry them in a pan until golden brown, set aside. Remove from the heat and set aside Persian Pomegranate Rice with Pistachio and Raisins step by step. In a bowl, add ground beef and grated onion. Combine it very well and shape as small meatballs.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook persian pomegranate rice with pistachio and raisins using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Persian Pomegranate Rice with Pistachio and Raisins:
- Take 2 cup rice, washed, soaked in the salted water for 1 hour before cooking
- Get 200 g ground beef
- Get 1 onion, grated
- Make ready 1 1/2 cup pomegranate seeds
- Take 1/3 cup silvered pistachio
- Get 1/2 cup raisins
- Get 2 tbsp chopped coriander
- Get 1 tsp coriander powder
- Prepare 1/2 tsp paprikar
- Get to taste Salt – chili powder
- Get Saffron water
- Prepare Oil
Persian Rice with Dates and Pistachios Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig. Wash the basmati rice in several changes of cold water, until the water is no longer cloudy. Put the olive oil into a pan and heat gently. Shirin Polo is a Persian basmati rice dish traditionally served at weddings and other social occasions.
Instructions to make Persian Pomegranate Rice with Pistachio and Raisins:
- Ingredients
- In a bowl, add ground beef and grated onion. Season with salt and pepper. Combine it very well and shape as small meatballs. Fry them in a pan until golden brown, set aside.
- Heat the oil in a pan, add raisins and sauté for 2 minutes. Add silvered pistachio, chopped coriander, and pomegranate seed and stirring in for 3 minutes. Remove from the heat and set aside
- Add water to a pot and place it on the high heat heat. Bring water to a boil, drain salty water of the rice and add it to boiled water. Let it to cook for 10 minutes. Place a colander in the sink. Drain para cooked rice in the colander and rinse with tap water.
- Pour some oil in the pot, place a sheet of flat bread on the bottom of pot, and add a layer of rice top of the bread. Then sprinkle 2 scoop of sautéed pistachio mixture and saffron water on the rice.Again repeat with other layer of rice and top it with pistachio mixture. Cover the pot and allow cooking for 20-25 minutes.
- Once rice is ready, serve it in a plate with fried meat balls and crunchy bread from bottom of pot.
- Nosh-e jan=Enjoy=Bon appetit
Put the olive oil into a pan and heat gently. Shirin Polo is a Persian basmati rice dish traditionally served at weddings and other social occasions. Studded with candied carrots, orange peel, raisins, almonds and pistachios it makes one beautiful meal or a unique side dish to chicken, fish or any roast. Spoon a thin layer of washed rice over the bottom of the casserole. In a large bowl, toss the remaining rice with the set-aside fruit/zest/spices and season well.
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