Persian Jeweled Rice

Persian flavor profile…non-traditional cooking method


  1. 1 cup rice
  2. 4 T butter (divided)
  3. 2 T sugar (divided)
  4. 1/4 cup Gran Marnier (divided)
  5. 1 T cardamon
  6. 1/4 t tumeric
  7. 1/4 t salt
  8. Small onion, diced
  9. 1/4 cup raisins
  10. 1/4 cup dried cranberries
  11. 1/2 cup roasted pistachios
  12. Carrot stock


  1. Make rice per rice directions, using carrot stock instead of water. Add 2T butter, 1 T sugar, cardamon, tumeric, 1/8 cup Gran Marnier, and salt to pot.

  2. Make fruit & nut mix. Soak raisins and cranberries in hot water with 1T sugar disolved. Let sit at least 10 minutes. Saute onions over 1T butter. Once soft, add plumped raisins and cranberries, pistachios, and 1/8 C Gran Marnier. Cook off liquid.

  3. Stir fruit & nut mix into rice once rice is cooked.

  4. Melt 1 T butter in saute pan over med high heat. Fry rice in pan like scrambled eggs, turning and stiring once bottom begins to brown.

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