Thursday, May 6, 2010

Dried Fruit with Persian Rice YUMMY

One of my all time favorite Persian dishes is the dried fruit with Persian rice recipe that I always have with the chicken kabobs at Shamshiri in Westwood in Los Angeles. I cannot get enough of it. Today, I decided to go to the market and pick up ingredients for this dish so I could make it at home for dinner. I found a great recipe on Epicurious and I adapted it a little by adding some of Megafruit's baby pineapple. Wow was it a great addition to this traditional dish. The baby pineapple added an extra layer of flavor that was so different from the raisins and cranberries while perfectly complimenting the rice dish. Try it out for yourself sometime. Happy Eating.

Here is my adapted recipe:

I added 1 of the 2 oz. bag of Megafruit baby pineapple to the recipe.

  • 3 cups basmati rice (1 1/4 lb)
  • 4 qt water
  • 3 tablespoons salt
  • 1/2 cup dried apricots (3 1/2 oz), quartered
  • 1/2 cup golden raisins (3 oz)
  • 1/2 cup dried cranberries (2 oz)
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon black pepper
  • 1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)

1 comment:

  1. WOW! This sounds like quite the interesting recipe. I love how you added some dried baby pineapple. I bet it added a nice amount of subtle sweetness to this dish. And the crust might just be my favorite part. My grandmother used to do this all of the time - it was a childhood treat. I am definitely bookmarking this recipe!