Dec 12 PERSIAN PILAF WITH LEMON

THIS FACSIMILE OF A FESTIVE RICE DISH IS EASILY CONVERTED INTO AN EVERYDAY STAPLE BY ELIMINATING THE SYRUP AND NUTS

Ingredients

• Syrup

  • 1/4 cup (60 mL) rosehips or dried cranberries
  • 1/4 cup (60 mL) pomegranate molasses
  • 1 lemon, juice and zest
  • 1 cup (250 mL) water

• Rice

  • 1 tbsp (15 mL) olive oil
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) basmati rice
  • Kosher salt to taste
  • 2 cups (500 mL) boiling water
  • Almonds, slivered or sliced, toasted for garnish

Directions

Syrup:
In a small pot, combine rosehips (or cranberries), pomegranate molasses, lemon and cold water. Bring to a boil and simmer until the fruit is tender and the liquid is reduced to a thick syrup. Keep warm.

Rice:
Heat the oil in a heavy pot; add the onion and garlic and cook over medium heat until the onion is golden and fragrant. Add the rice, stir well and season to taste. Add the boiling water, stir, cover and reduce the heat to low. Set the timer for 16 minutes. Do not peek or uncover. When the rice is cooked, scoop 1/3 of it into a small bowl and stir in the fruit mixture. Scoop the remaining rice into a bowl, top with the flavoured rice and garnish with the toasted almonds.

Serves 4 Cups

Credit: dee Hobsbawn-Smith