Persian Rice Pilaf
Instructions:
- Sweet currants and a touch of spice create heavenly fragrant rice. Try this with grilled chicken or butterflied leg of lamb.
- 1 tablespoon butter or margarine
- 1 small onion, finely chopped
- 1 cup regular long-grain rice
- 1 can (141â„2 ounces) chicken or vegetable broth or
- 13â„4 cups Chicken Broth or Vegetable Broth
- 1â„4 cup water
- 1â„4 cup dried currants
- 1â„8 teaspoon ground black pepper pinch ground cinnamon
- 1â„2 teaspoon freshly grated orange peel
- 1â„4 cup pine nuts (pignoli), toasted
- 1â„4 cup chopped fresh parsley
- In 2-quart saucepan, melt butter over medium heat. Add onion and cook, stirring, until tender, about 4 minutes. Add rice; cook, stirring, 1 minute. Stir in broth, water, currants, pepper, and cinnamon; heat to boiling. Reduce heat; cover and simmer, without stirring or lifting lid, until rice is tender and all liquid has been absorbed, 18 to 20 minutes.
- Remove rice from heat; let stand 5 minutes. Add orange peel, fluffing rice with fork until combined. Stir in pine nuts and parsley. Makes 4 cups or 4 accompaniment servings.