Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1/2 teaspoon of saffron
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of slivered almonds
- 1/2 cup of raisins
Special equipment needed:
- Large pot with lid
- Small bowl
- Wooden spoon
- Serving dish
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
2. In a small bowl, soak the saffron in 1/4 cup of hot water for 10 minutes.
3. In a large pot, bring 4 cups of water to a boil. Add the rice and stir well. Reduce the heat to low and cover the pot with a lid. Simmer for 20 minutes.
4. In a separate pot, heat the vegetable oil over medium heat. Add the slivered almonds and raisins and sauté for 2-3 minutes until the almonds are golden brown and the raisins are plump.
5. Add the sugar, saffron water, ground cardamom, ground cinnamon, and salt to the pot with the almonds and raisins. Stir well and cook for 5-7 minutes until the sugar has dissolved and the mixture has thickened.
6. Once the rice has cooked for 20 minutes, remove it from the heat and let it sit for 5 minutes. Fluff the rice with a wooden spoon.
7. Add the almond and raisin mixture to the pot with the rice. Stir well until the rice is evenly coated.
8. Transfer the Sholezard Pilaf to a serving dish and garnish with additional slivered almonds and raisins, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 63g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- White sugar can be substituted for brown sugar or honey.
- Cashews or pistachios can be substituted for almonds.
- Dried cranberries or apricots can be substituted for raisins.
Variations:
- Add shredded chicken or lamb to the pilaf for a heartier meal.
- Use coconut oil instead of vegetable oil for a different flavor profile.
- Add a pinch of turmeric for a brighter yellow color.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Soak the saffron in hot water to release its flavor and color.
- Fluff the rice with a wooden spoon to prevent it from becoming mushy.
Storage instructions:
- Store leftover Sholezard Pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pilaf in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Sholezard Pilaf in a decorative bowl or platter.
- Garnish with additional slivered almonds and raisins for a pop of color.
Garnishes:
- Slivered almonds
- Raisins
- Fresh mint leaves
Pairings:
- Grilled chicken or lamb
- Roasted vegetables
- Cucumber and tomato salad
Suggested side dishes:
- Naan bread
- Hummus
- Tzatziki sauce
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the rice is too wet, remove the lid and let it cook for an additional 5-10 minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice and almond mixture thoroughly to prevent foodborne illness.
Food history:
- Sholezard Pilaf is a traditional Persian dish that is often served during special occasions and celebrations.
Flavor profiles:
- Sweet, nutty, and aromatic
Serving suggestions:
- Serve the Sholezard Pilaf as a main dish or as a side dish.
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Region: Persian