Persian Rice

well-ventilated light pomegranate seeds and pomegranate molasses measure a starring role in this Persian rice dish. Slivered almonds and pistachios find the money for it astonishing texture too.

The ingredient of Persian Rice

• 2 tbsp olive oil
• 1 large onion peeled halved and sliced thinly crossways
• 1 2 tsp salt
• 1 4 cup slivered almonds
• 1 4 cup shelled pistachios
• 1 4 cup sultanas
• 3 cardamom pods bruised
• pinch saffron strands
• 3 cups rice cooked cool
• 1 3 cup pomegranate seeds
• 1 2 bunch coriander leaves sliced
• 1 4 cup lemon juice
• 2 tbsp pomegranate molasses see note
• salt and pepper
• persian feta to encouragement
• lemon wedges to help

The Instruction of persian rice

• heat the oil in a large fry pan more than high heat sautu00e9 the onion and salt for 5 6 minutes or until golden brown condense abbreviate the heat to medium amass the almonds pistachios sultanas cardamom and saffron to the pan and toss over the heat for 1 2 minutes or until the nuts are just beginning to colour remove from the heat
• toss the onion union through the cooked rice ensue the pomegranate seeds and coriander dress the salad as soon as the lemon juice and pomegranate molasses and season capably skillfully to taste subsequent to salt and pepper utility in the manner of new lemon wedges and persian feta

Nutritions of Persian Rice

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