Persian Pilaf with Cranberries
An aromatic pilaf with a distinctive Middle Eastern character, where fluffy basmati rice meets the sweetness of cranberries and dried apricots.Saffron adds a delicate fragrance and beautiful golden colour, while cardamom and cumin bring warm, complex notes.
Ingredients
- 1 cup basmati rice
- 1 large onion sliced
- 1 garlic clove finely chopped
- 30 grams unsalted butter
- 1 pinch saffron
- ½ cup boiling water
- ½ cup blanched almonds
- ½ cup dried cranberries
- 4 dried apricots finely chopped
- 2 Tbsp olive oil
- 10 cardamom pods lightly crushed
- ½ tsp cumin seeds
- ¼ tsp turmeric
- ¼ tsp black pepper
- Salt to taste
- Pomegranate seeds for garnish
Instructions
- Cook the basmati rice in salted water according to the package instructions. Drain, if necessary, and spread it out on a tray to cool completely.
- Steep the saffron in the boiling water.
- Toast the cumin seeds and cardamom pods in a dry frying pan. Once fragrant and slightly darker in colour, transfer them to a bowl.
- Melt one-third of the butter in the same pan and sauté the blanched almonds until lightly golden. Transfer them to a bowl and set aside.
- Add the remaining butter and the onions to the same pan. Sauté over low heat until the onions are caramelised. Add the garlic and sauté briefly.
- Season with the turmeric, black pepper and salt. Add the cranberries, dried apricots, cardamom, cumin seeds and ¼ cup of the saffron-infused water. Simmer until the liquid has evaporated.
- Add the cooked rice, the remaining saffron water and half of the toasted almonds. Gently mix until well combined.
- Serve garnished with fresh pomegranate seeds and the remaining toasted almonds.