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 for EatingWell. Source: EatingWell Magazine, June/July 2006

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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

286 calories; 12.2 g total fat; 213 mg sodium. 41.2 g carbohydrates; 6 g protein; Full Nutrition

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02/07/2013
SHARI CHGS Sauteed celelery ( w/ leaves) w/ grn onion/sweet onion & chop cilantro. Let sit at room temp 1 hr no fridge. Heat in micro if desired. Read More