PERSIAN PILAF & ROASTED ROOT LOAVES
These vibrant individual pistachio nut roasts with honeyed pomegranate and harissa tomato sauce can also be made as one impressive centrepiece loaf
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 33
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the carrot chunks, sweet potato and parsnip with 2 tbsp of the oil on a baking sheet. Roast in the oven until golden and tender - about 20-25 mins.
- Meanwhile put the last tbsp of oil in a deep frying or sauté pan with the onion, and cook gently for around 8-10 mins to soften. Stir in the saffron and rice, then stir in the stock. Bring to the boil, then reduce the heat so the rice is gently simmering and cook, stirring occasionally for 25 mins or until the rice is tender and stock just absorbed - like a paella. Stir in the cinnamon, coriander and both types of cumin, plus the chopped apricots and take off the heat. Leave to cool with the roasted veg while you get the rest of the ingredients and tins ready.
- Roughly chop the pistachios. Grease 8 small loaf tins with a little oil, then cut long strips of baking parchment to line the base and ends of each tin - with overhangs to help you lift out the loaves when they're done.
- Scrape the cooled rice into a big mixing bowl and stir through the beaten eggs with salt and pepper. Scatter over chickpeas if using, plus the roasted veg and 100g of the pistachios and fold through. Divide the mixture between the loaf tins, and use your hands to neatly round the tops. The loaves can be chilled for up to 2 days before baking now.
- Make the sauce by combining all the ingredients with a little salt and pepper in a saucepan. Simmer for 20 mins until thickened and rich. Again, this can sit in the fridge for up to 2 days.
- An hour before you want to serve, heat the oven to 200C/180C fan/gas 6. For the roasted pomegranate roots, mix the carrots, beetroot, shallots and oil in a big roasting tin with some seasoning. Roast on the top shelf for 15 mins, with an empty tray heating on the bottom shelf.
- Stir the cumin seeds, pomegranate molasses, orange juice and zest through the veg and put back on the top shelf. Sit the Persian rice loaves on the preheated tray, and bake for another 30 mins together. Finally, stir the pomegranate seeds through the veg, and swap the shelves - so the loaves sit on the top, for a last 5 mins of cooking. Meanwhile gently reheat the sauce.
- Carefully lift the loaves out of their tins onto a platter, and scatter with the last 50g of chopped pistachios plus some coriander leaves. Let guests help themselves, sitting the Persian loaves in a pool of tangy tomato sauce - with spoonfuls of the roasted pomegranate roots, couscous, salad leaves and Greek yogurt alongside.
Nutrition Facts : Calories 550 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
PERSIAN RICE PILAF
A very fruity version of rice pilaf that makes an excellent companion to the 16th century recipe for Recipe #124579. It should be started before the chicken, so they are ready at the same time.
Provided by greenery
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring water and salt to a rolling boil in a large saucepan.
- Add cinnamon stick, cloves, cracked peppercorns, cardamom seeds, and juniper berries.
- Add two cups of basmati or other long-grain rice, slowly, so the water doesn't stop boiling. Cook for about eight to ten minutes, stirring from time to time to keep the rice from sticking to the bottom, until the rice is just barely done.
- Pour everything into a strainer or colander and let the rice drain. Leave the spices in the rice.
- While the rice is boiling, chop the dried fruit. Throw the fruit on top of the rice draining in the colander.
- Thinly slice one-half of a large onion and sauté it until golden in 5T of unsalted butter with several pinches of saffron or one teaspoon of turmeric.
- While onions are cooking, grease a round casserole with a bit of butter and turn the spiced rice and fruit into a large bowl.
- Turn the golden onions into the bowl and mix everything up.
- Spoon the mixture into the casserole and pat the rice firmly in place with the back of a spoon.
- Drizzle 3 Tbsp of melted butter over the top and cover with two thicknesses of aluminum foil and seal the edges well. Add a lid if your casserole has one. Set the casserole in a preheated 350°F oven and let it bake for an hour.
- Then remove it from the oven and let it sit for 15 minutes or so before removing the foil and unmolding it onto a platter. (Lay the platter on top of the rice and, using a thick dishcloth or potholders, flip the thing over).
- Surround with the Persian chicken.
PERSIAN-STYLE BASMATI RICE PILAF
I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)
Provided by Kittencalrecipezazz
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
- Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
- Simmer for about 20-25 minutes or until rice is tender.
- Season with black pepper.
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31 PERSIAN RECIPES FOR NOWRUZ AND BEYOND | EPICURIOUS
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Estimated Reading Time 6 mins
- Roasted Black Bass with Orange-Flower Water. The combination of the fish and herb rice is believed to bring good luck in the new year. This is one of our favorite Persian recipes for fish, which starts with butterflied whole black bass or branzino.
- Persian Rice With Fava Beans and Dill (Baqala Polow) Frozen fava beans make easy work of this fragrant rice dish, and you could also replace them with shelled lima beans or edamame instead.
- Persian Herb and Leek Frittata. Kuku sabzi tends to have fewer eggs than the typical omelet. You really can use whatever hearty greens and herbs you like.
- Sumac Baked Fish With Saffron Quinoa. Quinoa pairs well with the tangy and earthy taste of sumac, lime juice, and garlic in this Persian-inspired dinner.
- Herb Rice with Green Garlic, Saffron, and Crispy Shallots. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.
- Fragrant Mixed Herb and Flatbread Salad (Domaaj) This recipe comes from Yasmin Khan, who tells us: “This fragrant salad epitomizes the Iranian love affair with fresh herbs, which are always eaten at Nowruz to symbolize the renewal and rebirth of spring.”
- Crunchy Baked Saffron Rice With Barberries. This fantastically crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape.
- Persian Celery Stew With Mushrooms (Khoresh-e Karafs) This khoresh (braise) is traditionally made with lamb, which is replaced here with cremini mushrooms to create a vegetarian version.
- Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) Fish is often a part of the Persian New Year menu. Locals make this dish with grouper, but this version of the recipe works very well using Atlantic salmon fillets.
- Fresh Herb Platter (Sabzi Khordan) “This is less of a recipe,” says Yasmin Khan, “and more of an introduction to one of the cornerstones of Persian cuisine, eating fresh herbs at every meal.”
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