This rice dish has a lovely, creamy texture. It's Persian inspired with the additions I've made. I use an electric pressure cooker to streamline the process and prepare the rest of the meal. A tasty addition to your meal!
Ingredients
1 tbsp oil
1/2 onion, small diced
2 tsp fenugreek, dried
1 tsp cumin, powder
1 cup basmati rice
1 large carrot, peeled and chopped in random pcs 1/4"-1/2"
1/3 cup barberries or, alternatively dried cranberries, roughly chopped
1 1/2 cups water with salt or chicken stock
1-2 saffon threads (opt)
cilantro stems
cilantro leaves or fresh dill, chopped
Instructions
Read Susie's Tips and Tricks below
1. Heat electric pressure cooker to medium saute and add preferred oil. Now add onion, and garlic. Let soften and add dried fenugreek, and cumin.
2. Stir in the rice, making sure that each grain is coated in the oil. Now add carrots and fruit. Add water (with salt) or chicken stock, and saffron threads (optional).
3. Place a few cilantro stems in pot and lock lid; cook on high pressure 5 minutes. Let the pressure fall naturally for 10 minutes, then turn valve to remove air. Remove the cilantro stems and garnish with cilantro or dill leaves. Taste and re-season as needed.
Susie's Tips and Tricks
If you don't have fenugreek, try fennel seed - pulverized.
You may find that your rice needs more or less time, depending on variety and age.
If you don't like cilantro, use only dill.
Barberries are found in Persian stores. A decent substitute is a dried cranberry; although not as tart, they will suffice.
My photo demonstrates small bits of carrot; I've since preferred larger pieces.
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