Jeweled rice-my way (Vegan). Cut the onion into cubes and fry it in the oil, salt it a bit and add the provance spice mix, the ananas. Recipe: Iranian Jeweled Rice. by Sara Kate Gillingham. Rice is a central and ancient staple of the modern Iranian kitchen, though the varieties traditionally cultivated in Iran are not easy to come by in the West.
The ingredients you'll need: Rice Dried cranberries Dried plums Golden dry raisins Sultana raisins Dry cherries Onions Potatoes (optional) Salt and Pepper. 🌱 I hope I can inspire you to go vegan, enjoy this video recipe. Iranian jeweled rice is a dish full of flavor, with saffron , cinnamon, and turmeric spiced rice, crunchy almonds, orange zest, and plenty of dried fruit. Let the rice on the bottom of the pan get all golden brown and crispy, while watching carefully not to burn it, then flip it onto the top of the pile right before. You can have Jeweled rice-my way (Vegan) using 9 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Jeweled rice-my way (Vegan)
- Prepare 150 g of cooked white rice.
- It's 1 of onion.
- Prepare of Peel of 1/4 lemon.
- It's Handful of raisins.
- Prepare Handful of canned ananas.
- You need of Provance spice mix.
- It's 50 ml of tomatoe sauce.
- Prepare of Little salt.
- Prepare of Little oil.
But rice can get boring fast if you cook it the same way each time. This is a Persian style of cooking rice; it's fragrant with spices and studded with pine nuts and currents. That's why I'm calling it jeweled rice, because the currents and pine nuts look like little gems in the pot while it cooks. Here's how to boil rice on the stovetop!
Jeweled rice-my way (Vegan) instructions
- Cut the onion into cubes and fry it in the oil, salt it a bit and add the provance spice mix, the ananas, raisins ans lemon peel cut in small pieces. Fry it until onion is translucent and fragrant..
- Add the tomatoe sauce, stir it often. In the end mix the cooked rice in..
It's an easy, fool-proof method that works with white or brown rice. Best for weeknight stir-fries, rice bowls, or as I first learned this rice-cooking method in culinary school. As someone who always seems to burn the rice at the bottom of the pot no matter what. Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb, from BBC Good Food magazine. Pomegranate season is September through February, and the seeds.