Persian Herb Rice with Pomegranate Glaze and Toasted Almonds
Ready to take your taste buds on a journey? This Persian Herb Rice is bursting with fresh, vibrant flavors and topped with a tangy-sweet pomegranate glaze and crunchy toasted almonds. It's elegant, aromatic, and surprisingly simple to make—let’s dive into this irresistible dish!
4.2 out of 5 (4 ratings)
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Persian
Ingredients
- •2 cups basmati rice
- •4 cups water
- •1 teaspoon salt
- •1 bunch fresh dill, chopped (about 1 cup)
- •1 bunch fresh parsley, chopped (about 1 cup)
- •1/2 bunch fresh cilantro, chopped (about 1/2 cup)
- •1/2 bunch fresh mint, chopped (about 1/2 cup)
- •1/3 cup pomegranate molasses
- •2 tablespoons honey
- •1/2 cup sliced almonds, toasted
- •1/4 cup dried barberries or dried cranberries
- •3 tablespoons olive oil
- •1 teaspoon ground turmeric
- •1/2 teaspoon black pepper
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 2
In a medium pot, bring 4 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt, then reduce the heat to low and cover. Cook for about 15 minutes or until the rice is tender and the water is absorbed.
- 3
While the rice cooks, prepare the pomegranate glaze by whisking together the pomegranate molasses and honey in a small bowl. Set aside.
- 4
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the ground turmeric and black pepper, and stir for 30 seconds to release their aromas.
- 5
Add the cooked rice to the skillet, followed by the chopped dill, parsley, cilantro, and mint. Gently fold the herbs into the rice to combine evenly.
- 6
Toast the sliced almonds in a small, dry pan over medium heat for 3-4 minutes or until golden and fragrant. Remove from heat and set aside.
- 7
If using dried barberries or cranberries, soak them in warm water for 5 minutes to plump up, then drain.
- 8
Transfer the herb-infused rice to a serving platter. Drizzle the pomegranate glaze over the rice, allowing it to seep through for maximum flavor.
- 9
Sprinkle the toasted almonds and soaked barberries or cranberries over the top as garnishes.
- 10
Optional: Serve with a pinch of saffron steeped in warm water for an extra burst of flavor and aroma.
- 11
Serve warm as a side dish or as part of a larger Persian-inspired meal.
Nutrition Information
Calories
320 calories
Protein
7g
Carbs
55g
Fat
9g
Frequently Asked Questions
Q: Can I use a different type of rice instead of basmati?
A: Basmati rice is ideal for this recipe because of its long grains and aromatic flavor. However, you can substitute it with jasmine rice or other long-grain varieties. If using short-grain rice, note that the texture may be stickier, and you may need to adjust the water ratio and cooking time accordingly.
Q: What can I use as a substitute for pomegranate molasses?
A: If pomegranate molasses is unavailable, you can substitute it with a mixture of 2 parts balsamic vinegar to 1 part honey or maple syrup. This will provide a similar tangy-sweet flavor, though the exact taste of pomegranate molasses is unique and may not be fully replicated.
Q: Can I make this recipe without fresh herbs?
A: Fresh herbs are key to the vibrant flavor of Persian herb rice, but if they are unavailable, you can use dried herbs in smaller amounts (about 1/3 the quantity of fresh). Be mindful that the flavor will be less fresh and intense. Alternatively, you can mix in other fresh greens like spinach or arugula for a different twist.
Q: What should I do if my rice turns out too wet or mushy?
A: If your rice is too wet, spread it out on a baking sheet and place it in a warm oven for 5-10 minutes to help it dry out. To prevent mushy rice in the future, make sure to rinse the rice thoroughly to remove excess starch and use the correct water-to-rice ratio.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the rice and glaze up to 24 hours in advance. Store the rice and glaze separately in airtight containers in the refrigerator. When ready to serve, reheat the rice gently in a skillet with a bit of olive oil, then drizzle the glaze and add the garnishes just before serving.
Q: How long can I store leftovers, and how should I reheat them?
A: Store leftover Persian herb rice in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice in a skillet with a small amount of olive oil or water, cover, and warm over low heat until heated through. Avoid microwaving, as it may dry out the rice.
Q: What can I serve with this dish?
A: This dish pairs well with grilled or roasted meats like lamb, chicken, or fish. It can also be served alongside vegetarian options like roasted eggplant or a cucumber-yogurt salad. For a complete Persian-inspired meal, consider adding a side of flatbread and a yogurt dip flavored with garlic and mint.
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