Jeweled Rice With Dried Fruit Food

JEWELED RICE WITH DRIED FRUIT

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

JEWELED CREAMY RICE PUDDING

Steps:

• Place water and rice in medium saucepan; bring to a boil.
• Reduce heat to low; cover.
• Cook for 12 to 15 minutes or until liquid is absorbed.
• Stir in evaporated milk, fruit, sugar, vanilla extract, nutmeg and salt; bring to a boil.
• Stir a portion of rice mixture into the eggs.
• Add egg mixture to rice mixture; mix well with wire whisk.
• Bring to a boil.
• Cook, stirring constantly, for 2 minutes. Serve warm or chilled.

JEWELED RICE

Steps:

• Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
• Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
• Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
• Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
• Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
• Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
• Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
• Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
• Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
• Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
• DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.

WILD RICE WITH DRIED FRUIT

Steps:

• In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
• Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.

PERSIAN JEWELED RICE

Steps:

• Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
• Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
• Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
• Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
• Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

DAVID TANIS'S PERSIAN JEWELED RICE

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
• Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
• Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
• Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
• Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
• To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.