Step-by-Step Guide to Prepare Ultimate Persian Pomegranate Rice with Pistachio and Raisins

Persian Pomegranate Rice with Pistachio and Raisins. 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.

In a saute pan heat the butter over medium heat. Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant.

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, persian pomegranate rice with pistachio and raisins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Persian Pomegranate Rice with Pistachio and Raisins is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Persian Pomegranate Rice with Pistachio and Raisins is something that I’ve loved my entire life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we have to prepare a few components. You can have 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:

1. {Make ready 2 cup of rice, washed, soaked in the salted water for 1 hour before cooking.
2. {Prepare 200 g of ground beef.
3. {Take 1 of onion, grated.
4. {Make ready 1 1/2 cup of pomegranate seeds.
5. {Make ready 1/3 cup of silvered pistachio.
6. {Make ready 1/2 cup of raisins.
7. {Get 2 tbsp of chopped coriander.
8. {Get 1 tsp of coriander powder.
9. {Make ready 1/2 tsp of paprikar.
10. {Take to taste of Salt – chili powder.
11. {Make ready of Saffron water.
12. {Make ready of 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:

1. Ingredients.
2. 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..
3. 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.
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5. 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..
6. 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..
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8. Once rice is ready, serve it in a plate with fried meat balls and crunchy bread from bottom of pot..
9. Nosh-e jan=Enjoy=Bon appetit.
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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. Reduce heat to low, add barberries and raisins, and cook, stirring often,. Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds.

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