Persian-Style Basmati Rice Pilaf |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :) Ingredients:
4 tablespoons butter |
1 small onion, chopped |
2 tablespoons fresh minced garlic (optional) |
1/2 cup slivered almonds |
1 1/2 cups uncooked basmati rice |
1/2-3/4 cup raisins |
2 teaspoons turmeric (can use more to taste) |
1/4 teaspoon cinnamon |
1 teaspoon salt (or to taste) |
3 cups low sodium chicken broth |
salt and pepper |
Directions:
1. 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.
2. Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
3. Simmer for about 20-25 minutes or until rice is tender.
4. Season with black pepper.
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