Persian-Style Jewelled Butternut Squash Rice Recipe

Name: Persian-Style Jewelled Butternut Squash Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash medium, about 700g, cut into small cubes; 2 tablespoons olive oil or extra virgin rapeseed oil to saute the squash, nuts & barberries; 1 pinch salt; 1/4 teaspoon cinnamon; 3/4 teaspoon cumin seeds whole, or 1/2 tsp ground; 1 tablespoon light brown sugar; 1 1/2 tablespoons barberries rinsed and drained well on kitchen paper; 1 tablespoon light brown sugar; 1 tablespoon slivered almonds; 1 tablespoon pistachios slivered; 1 1/3 cups basmati and wild rice mix, or 200g plain basmati and 50g wild rice; 6 1/3 cups water; 1 1/2 tablespoons salt for boiling the rice; 2 tablespoons olive oil or extra virgin rapeseed oil for the rice; pistachio slivers A little more, to garnish, or substitute finely chopped parsley

Servings: persons

1 butternut squash medium, about 700g, cut into small cubes
2 tablespoons olive oil or extra virgin rapeseed oil to saute the squash, nuts & barberries
1 pinch salt
1/4 teaspoon cinnamon
3/4 teaspoon cumin seeds whole, or 1/2 tsp ground
1 tablespoon light brown sugar
1 1/2 tablespoons barberries rinsed and drained well on kitchen paper
1 tablespoon light brown sugar
1 tablespoon slivered almonds
1 tablespoon pistachios slivered
1 1/3 cups basmati and wild rice mix, or 200g plain basmati and 50g wild rice
6 1/3 cups water
1 1/2 tablespoons salt for boiling the rice
2 tablespoons olive oil or extra virgin rapeseed oil for the rice
pistachio slivers A little more, to garnish, or substitute finely chopped parsley

1
Bring the water to the boil in a medium non-stick coated saucepan over medium heat with the salt.
2
Meanwhile, use 1 tablespoon oil to fry the butternut squash cubes with the oil in a frying pan (preferably non-stick coated too) over medium heat until the cubes are lightly caramelised. Sprinkle with a pinch of salt and the spices and saute until the spices are fragrant (about two minutes). Add the sugar and stir gently to coat the cubes. Remove the squash to a separate dish.
3
Saute the nuts and barberries with another tablespoon of oil for a minute or until the barberries puff up a little and look shiny and vibrant. Return the squash to the pan and stir gently to mix the ingredients. Turn off the heat.
4
Add the rice to the boiling water and cook until soft but with a slight bite in the centre. Drain in a colander or sieve and rinse with lukewarm water.
5
Heat 1 tablespoon of the oil in the pot over medium heat. Cover with one third of the rice, then cover with 1/3 of the squash mixture. Repeat until all the rice and squash is used up. When the side of the pot is hot to the touch drizzle the rest of the oil and two tablespoons of boiling water on top of the rice. Cover with the lid (wrapped in a clean tea towel) right away to keep the steam in the pot. Steam the rice on very low heat for about twenty minutes or until there is a lot of steam when you lift the lid. Enjoy!

609

kcal

Calories

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 15 ingredients. The key ingredients include: 1 butternut squash medium, about 700g, cut into small cubes, 2 tablespoons olive oil or extra virgin rapeseed oil to saute the squash, nuts & barberries, 1 pinch salt, 1/4 teaspoon cinnamon, and more.

Yes, Persian-Style Jewelled Butternut Squash Rice 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.

Persian-Style Jewelled Butternut Squash Rice

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