MARILYN'S PERSIAN RICE

      Title: MARILYN'S PERSIAN RICE
  Categories: Grains, Persian
       Yield: 6 Servings
  
       1 tb Butter
       2 tb Olive oil
       1    Onion; chopped
       3    Cloves garlic; minced
       1    Dried red chile; seeded and
            -finely minced
     1/2 ts Cumin seeds; crushed
       2    Cardamom pods; seeds removed
            -and finely crushed
     1/2 ts Ground ginger
     1/2 ts Saffron
   4 1/2 c  Chicken stock; warmed
       2 c  Long-grain rice
       1    Cinnamon stick
       1    Bay leaf
     1/4 c  Dried currants
      12 sm Whole dried apricots; cut
            -in quarters
     3/4 ts ;salt (optional)
     1/2 c  Unblanched almonds
       3 tb Pine nuts
     1/2 c  Unsalted pistachio nuts;
            -shelled
            Black pepper to taste
       3 tb Fresh coriander leaves; torn
  
   In a large saucepan, melt the butter and olive oil over low heat. Add
   onion and garlic and cook until softened about 4 minutes stirring
   frequently. Increase the heat a little and add the chile, cumin
   seeds, cardamom, and ginger.  Cook, stirring, about 2 minutes until
   it is fragrant. Add the saffron and chicken stock, mix well and
   remove from the heat. Cover and let the saffron flavor the stock for
   5 minutes or so.
   
   Preheat the oven to 400 degrees F.  Bring the stock to a simmer over
   moderate heat.  Stir in the rice, cinnamon, bay leaf, currants,
   apricots and the salt. Return to a simmer, then reduce the heat to
   low. Cover and cook for another 15 to 16 minutes.  If the rice is too
   wet cook a little longer.
   
   Meanwhile, place the almonds and pine nuts on a baking sheet and
   toast them in the oven for 3 to 4 minutes until lightly golden. Add
   the pistachios and toast for another minute. Remove from oven and put
   on a plate to cool.
   
   Uncover the rice and using a fork stir to fluff. Season with
   additional salt and black pepper to taste. Add the nuts and toss it
   together. Sprinkle the coriander on top and serve.
   
   Judi's Notes:  I made this dish using 1 cup of orange juice for one
   cup of the chicken broth.  My friend Marilyn would scold me if she
   only knew, but it did give it a very good flavor. I also included 1/4
   tsp. of turmeric with the other spices which enhanced the dish nicely
   and gave it a lovely color too.  This is great with lamb kebabs,
   warmed pita bread, a nice middle eastern cucumber salad, and a
   Persian pastry for dessert.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
   jphelps@best.com
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