Basmati rice has been our favorite for several years, but with this recipe for Persian rice or Arabic-style rice, I hit it off. I do not recommend another rice, namely basmati to use and preferably to take it from Arab stores and you will notice a big difference ... Besides the fact that it is very aromatic and tasty, it looks very good on any table, festive or not. And let's be clear, it's not a dessert rice, but you can make it if you want. It contains cranberries or sweet raisins, but they are more like a contrasting taste and all combine perfectly there.
As traditional as I am in food, only by tasting can I be convinced of new flavors and tastes. Trust me, as you have had so far, that any food I recommend is highly tested and verified by the most demanding taster - myself.
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Here you can see the raisins, cranberries and walnuts that I used, exactly as I indicated in the recipe.
But you can omit something and replace it with anything else you like - however mandatory I would say to be the raisins and cashews.
Do not use saffron much, just take a little with your fingertips.
It will give a finer color and flavor to the rice - if you don't have it you can replace it with half a teaspoon of turmeric / turmeric.
Pour boiling hot water over it, stir and set aside until we are done with the rice.
Basmati rice is washed with plenty of water in abundance and in 3-4 rounds, so that the water is as clear as possible.
In a saucepan, boil 3-4 liters of water and 1 teaspoon of salt.
When it starts to boil, add the rice and mix well.
Let it boil for 6-7 minutes on low heat - the rice should be a little raw, not completely cooked.
Immediately take it off the heat and pour into a sieve, completely drain the hot water from it.
Now quickly take a deep frying pan and melt the butter in it.
Add raisins and walnuts.
Cook for 5 minutes, stirring periodically, until you notice that the cashew nuts begin to brown.
Put the boiled rice and drain the water.
Add a little salt and water with saffron / turmeric.
Stir gently and level the rice.
Turn off the heat, cover the pan with a lid and let it simmer for 30-40 minutes.
After this time we have a perfect rice - grain by grain, colorful, flavorful and delicious.
If you want to make it dessert, add a little honey or sugar and flavors to taste.
This arabesque rice is the perfect garnish with any food, but especially with meat, or chicken cooked in Turkish style .
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