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Holiday Persian rice
Ingredients
- 1 cup dried cranberries soaked for at least one hour
- 3 cups water boiling water
- 1.5 cup basmati rice washed thoroughly. Do not soak.
- 3 tablespoons olive oil extra virgin
- 1.5 teaspoon cumin seeds
- 4 cardamom seeds, crushed
- 1/2 red onion large, finely chopped
- 1/8 teaspoon saffron
- 1 tablespoon almond milk any other plant-based milk will work too
- 2 cups chickpeas canned, unsalted, drained
- 2 cups carrots matchsticks. You can purchase these already cut to save time
- 2 teaspoon sea salt
Directions
In a medium pot, bring water to boil and the rice. Parboil for eight minutes on medium heat.
In a separate large non-stick cooking pot, add oil and fry the cumin, crushed cardamom seeds and onion on medium heat until lightly golden.
In a small microwave-safe ramekin, add milk and saffron and warm for 20 seconds and set aside.
Add chickpeas, carrots and drained cranberries to the pot. Cook on medium heat for five minutes. Add salt and gently stir.
Once the rice is cooked, drain and wash under cold water to prevent further cooking.
Now it's time to create layers of rice with the veggie-fruit mixture. Start by removing the entire mixture from the cooking pot into a container.
In the same pot, heat the oil on medium heat, then add three cups of rice followed by two cups of the veggie-fruit mixture. Continue with two cups of rice and finish with the remaining veggie-fruit mix (save a bit for garnish). Top with the remaining rice
Now you want to pour - bit by bit - the saffron milk over the rice.
Turn the heat to low, cover and cook for about seven to ten minutes or until the rice is cooked through.
Garnish with the leftover veggie-fruit mixture, serve and enjoy!
