Inspired by a classic Persian recipe, this eye-catching fruit- and nut-studded rice dish goes well with roast poultry or pork. Here, the colorful “jewels” are fresh and dried cherries, chopped celery, green onion and mixed nuts. The dish is prepared ahead, making it very convenient for entertaining. Recipe by Nancy Baggett.
8 servings, 3/4 cup each
Active Time: 30 minutes |
Total Time: 2 hours 10 minutes (including 1 hour chilling time)
1 cup brown basmati rice
1 14-ounce can reduced-sodium chicken broth
1/3 cup water
1 tablespoon mild or hot curry powder
1/2 teaspoon ground turmeric
1 generous pinch finely crumbled saffron threads (see Note)
3 tablespoons canola oil
1/3 cup lemon juice
3 tablespoons honey
1 tablespoon freshly grated orange zest
1 tablespoon minced fresh ginger
1/4 teaspoon salt
2 cups chopped celery
3/4 cup coarsely chopped dried cherries
1/2 cup chopped scallions or chives, divided
1 cup fresh dark sweet cherries, pitted and chopped
3/4 cup unsalted mixed nuts, preferably pistachios, almonds and cashews, chopped, divided
Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.
Combine oil, lemon juice, honey, orange zest, ginger and salt in a large, nonreactive bowl (see Note). Stir in the cooked rice, celery, dried cherries and 1/4 cup scallions (or chives). Cover and refrigerate for at least 1 hour and up to 2 days.
To serve, fold fresh cherries and 1/2 cup mixed nuts into the rice mixture. Serve at room temperature, garnished with the remaining 1/4 cup scallions (or chives) and mixed nuts.
Per serving :
12 g Fat;
1 g Sat;
7 g Mono;
1 mg Cholesterol;
41 g Carbohydrates;
6 g Protein;
5 g Fiber;
125 mg Sodium;
238 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.