300g Basmati rice
30g butter
1 onion, finely chopped
1 tsp ground coriander
3/4 tsp ground turmeric
1/4 tsp ground chilli
50g dried cranberries
40g toasted almond flakes
40g toasted pistachios
pinch of saffron
1/2 cup chopped fresh mint
2 sprigs freshly chopped parsley

Method

Place the rice in a bowl of cold water and soak for 30 minutes, then drain. Then cook for 10 minutes in a pot of salted, boiling water. Drain, rinse and drain again.

Infuse the saffron with 100ml of hot water and set aside.

In a large saucepan/frypan with a lid, saute the onion in the butter until soft and golden. Add the spices and fry for a further minute, add half the rice stirring to combine, then spread evenly over the base of the pan over a medium heat for 8-10 minutes to allow a crust to form.

Sprinkle the cranberries over the top then pile the remaining rice on top to form a mound. Add the saffron and water, pop the lid on and steam for 15 minutes, then remove from heat for another 5 minutes, with the lid on.

Top the rice with the almonds, pistachios and fresh herbs and serve immediately.

Cranberry and Pistachio Spiced Rice

Ingredients

  • 300g Basmati rice
  • 30g butter
  • 1 onion, finely chopped
  • 1 tsp ground coriander
  • 3/4 tsp ground turmeric
  • 1/4 tsp ground chilli
  • 50g dried cranberries
  • 40g toasted almond flakes
  • 40g toasted pistachios
  • pinch of saffron
  • 1/2 cup chopped fresh mint
  • 2 sprigs freshly chopped parsley

Instructions

  1. Place the rice in a bowl of cold water and soak for 30 minutes, then drain. Then cook for 10 minutes in a pot of salted, boiling water. Drain, rinse and drain again.
  2. Infuse the saffron with 100ml of hot water and set aside.
  3. In a large saucepan/frypan with a lid, saute the onion in the butter until soft and golden. Add the spices and fry for a further minute, add half the rice stirring to combine, then spread evenly over the base of the pan over a medium heat for 8-10 minutes to allow a crust to form.
  4. Sprinkle the cranberries over the top then pile the remaining rice on top to form a mound. Add the saffron and water, pop the lid on and steam for 15 minutes, then remove from heat for another 5 minutes, with the lid on.
  5. Top the rice with the almonds, pistachios and fresh herbs and serve immediately.
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