• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Marilyn's Persian Rice

  • Recipe Submitted by on

Category: Grains

 Ingredients List

  • 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

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.

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