Jeweled Brown Basmati Rice And Quinoa (Morassa Polo) From 'The New Persian Kitchen' Recipe

Name: Jeweled Brown Basmati Rice And Quinoa (Morassa Polo) From 'The New Persian Kitchen'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown basmati rice, soaked in cold water for 1 hour; 1 1/2 cups quinoa, soaked in cold water for 1 hour; 5 tablespoons grapeseed oil; Sea salt; 4 cups water, boiling; 2 tablespoons butter or unrefined coconut oil, at room temperature; 1 large yellow onion, minced; 1/2 cup barberries, soaked in warm water for 1/2 hour and drained; 1 cup minced dried apricots; 1 tablespoon dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 1/2 cup pistachios, lightly toasted and coarsely chopped; 1/2 cup slivered blanched almonds, lightly toasted; 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water; Pomegranate seeds, for garnish

Servings: persons

1 cup brown basmati rice, soaked in cold water for 1 hour
1 1/2 cups quinoa, soaked in cold water for 1 hour
5 tablespoons grapeseed oil
Sea salt
4 cups water, boiling
2 tablespoons butter or unrefined coconut oil, at room temperature
1 large yellow onion, minced
1/2 cup barberries, soaked in warm water for 1/2 hour and drained
1 cup minced dried apricots
1 tablespoon dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 cup pistachios, lightly toasted and coarsely chopped
1/2 cup slivered blanched almonds, lightly toasted
1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
Pomegranate seeds, for garnish

1
Drain the rice and quinoa and rinse under cold water. Heat a medium stockpot over low heat and add the rice and quinoa, 2 tablespoons of the oil, and a pinch of salt. Saute the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.
2
While the grains cook, heat a large skillet over medium heat and saute the onion in the remaining 3 tablespoons oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.
3
In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

2484

kcal

Calories

257

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup brown basmati rice, soaked in cold water for 1 hour, 1 1/2 cups quinoa, soaked in cold water for 1 hour, 5 tablespoons grapeseed oil, Sea salt, and more.

Yes, Jeweled Brown Basmati Rice And Quinoa (Morassa Polo) From 'The New Persian Kitchen' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jeweled Brown Basmati Rice And Quinoa (Morassa Polo) From 'The New Persian Kitchen'

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