I was blessed to try many Persian dishes when I was younger. You could say that is my favourite cuisine to prepare. This Persian inspired dish is perfect for grilled chicken, a roast, or grilled fish. The flavors are unique and the texture is creamy. I love that it's prepared in a pressure cooker.
Ingredients
oil or butter
1 medium onion, finely diced
1 tsp dried fenugreek
1 tsp cumin
2 tsp dried dill weed
1 cup basmati rice
tt salt and pepper
1/3 cup dried cranberries, (opt)
1 1/2 cups chicken stock
2 carrots, 1/2"pieces sliced on the bias (at an angle)
Garnish: Dill, fresh
Instructions
See Susie's Tips and Tricks
1. Melt butter or oil in pressure cooker pot using the saute function. Add onion, herbs and spices. Let soften a bit.
2. Add rice. Be sure to coat all of the grains in oil. Season with salt and pepper. Now add chicken stock. Lock lid in place. Set machine to High pressure for 4 minutes. Let pressure fall for 10 minutes then quick-release air.
3. Add fresh dill and adjust seasonings once more.
Susie's Tips and Tricks
Using dried herbs is optimal inside the pressure cooker; they become infused with liquid and thus saturate the dish. Add fresh at the end of preparing a dish.
You may use another variety of rice, just adjust time accordingly. Use the guide from your pressure cooker.
Traditionally Persian cuisine uses a tart berry called barberry; however, its hard to come by and cranberries make an excellent substitution in my opinion.
Saffron is another Persian staple. If you have it; use it. I skipped it and still loved the results.
Looking to eat more vegetables? Add some peas, a bit of cabbage, bell pepper.
Make this vegetarian by using vegetable stock.
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