Easiest Way to Make Delicious Iranian Rice With Saffron And Dried Pomegranate

Easiest Way to Make Delicious Iranian Rice With Saffron And Dried Pomegranate Delicious, fresh and tasty.

Iranian Rice With Saffron And Dried Pomegranate. Add half of the saffron, Cinnamon and turmeric powder to onions Add the rice then water and salt, and cook When its almost cooked add the rest of the saffron and low the heat to the lowest and cover the pan and leave it until it done. This delicious and fragrant food called rice pomegranate with Iranian saffron is a local food in delicious Iranian Shiraz that is cooked as follows. Add the rice to a medium to large pot and toast, dry, just so the rice dries out post-rinsing.

A while back the New York Times ran a version of this classic spiced rice, which is sometimes called Persian Wedding rice.

Dried cherries, apricots, figs, pistachios and pomegranate seeds glisten like little gems scattered throughout this beautiful dish.

Iranian jeweled rice called javaher polow in Farsi is as beautiful as it is delicious.

You can cook Iranian Rice With Saffron And Dried Pomegranate using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Iranian Rice With Saffron And Dried Pomegranate

1. You need 1 medium of Onion. Choped.

2. Prepare 3 tbsp of Oil.

3. Prepare 1 stick of Cinammon.

4. It’s 1 tsp of Turmeric powder.

5. Prepare 2/3 tsp of Saffron boil in 1/2 cup of water for 10 mins.

6. It’s 1 1/2 cup of Rice.

7. It’s 1 of Water as much as U need to cook your rice.

8. You need 1 tbsp of Butter.

9. Prepare 1/3 cup of Dried pomegranate.

Polow or rice of all types is loved in Persian cuisine and served with every meal.

Aptly named, as pomegranate arils, barberries, orange peel, raisins, nuts and oh yes saffron, adorn it.

The humble rice transformed into an epic side!

Called Tachin or Tahchin, this baked Persian Saffron Rice is crunchy on the outside and fluffy on the inside.

Iranian Rice With Saffron And Dried Pomegranate step by step

1. Fry Chopped onions until it become light gold.

2. Add half of the saffron, Cinnamon and turmeric powder to onions.

3. Add the rice then water and salt, and cook.

4. When its almost cooked add the rest of the saffron and low the heat to the lowest and cover the pan and leave it until it done..

5. Before serving add butter and mix it.

6. While serving add the dried pomegranate on the top.

7. Serve with Iranian chicken or BBQ.

It's seasoned enough to eat plain but terrific paired with even heavily spiced mains.

Brought to you in partnership with Farmers Union Greek Yogurt.

Repeat this layering until all the remaining rice and barberry mixture are used up (reserve the rice pan).

Do not scrape up the bottom of the rice.

Sprinkle the reserved saffron-soaked rice on top, and garnish with some of the rose petals if.