Persian Pomegranate Rice with Pistachio and Raisins

This is a recipe for especial night in Iranian calendar. Yalda (21st  December) is one of traditional events in Iran which marks as longest and darkest night of the year. In this special night, family members and friends gather together for dinner and it lasts until midnight. During the night we celebrate with tasty traditional meals, nuts and fruits such as : pistachio, almond, walnuts, dries apricots, prunes, pomegranates, watermelon and figs. And meals such as I am going to share recipe with you.
Other beautiful entertaining in Yalda night is divination by poem book of a famous Persian poet ‘ Hafez from Shiraz’.

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So, let’s go to recipe for this night. Rice with pomegranate, pistachio and raisins it is soooooooo delicious, colourful and full of flavour. Combination of rice with tiny meatballs is just heavenly good. It is a MUST and you need to try 🙂

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Ingredients
2 cups rice, washed and soaked in salted water for 1 hour before cooking
200 g ground beef or lamb
1 onion, grated
1 ½ cup pomegranate seeds
1/3 cup silvered pistachio
½ cup raisins
2 tbsp chopped coriander
1 tsp coriander powder
Salt – chilli powder to taste

1/2 tsp paprika powder
Saffron water
Olive oil

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Preparation
In a bowl, add ground beef and grated onion. Season with salt and pepper. Combine it very well and shape as small meatballs. Fry them in a pan until golden brown, set aside.


Heat the oil in a pan, add raisins and sauté for 2 minutes. Add silvered pistachio, chopped coriander, and pomegranate seed and stirring in for 3 minutes. Remove from the heat and set aside.


Bring water to boil, drain salty water of rice and add it to boiled water. Let it to cook for 10 minutes. Place a colander in the sink. Drain para cooked rice in the colander and rinse with tap water.

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Pour some oil in the pot, place a sheet of flat bread on the bottom of pot, and add a layer of rice top of the bread. Then sprinkle 2 scoop of sauteed pistachio mixture and saffron water on the rice .Again repeat with other layer of rice and top it with pistachio mixture. Cover the pot and allow cooking for 20-25 minutes.


Once rice is ready, serve it on a plate with fried meat balls and crunchy bread from bottom of pot.

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Persian Pomegranate Rice with Pistachio and Raisins

 

Ingredients
2 cups rice, washed, soaked in the salted water for 1 hour before cooking
200 g ground beef
1 onion, grated
1 ½ cup pomegranate seeds
1/3 cup silvered pistachio
½ cup raisins
2 tbsp chopped coriander
1 tsp coriander powder
Salt – chili powder to taste
1/2 tsp paprikar
Saffron water
Oil
Preparation
In a bowl, add ground beef and grated onion. Season with salt and pepper. Combine it very well and shape as small meatballs. Fry them in a pan until golden brown, set aside.
Heat the oil in a pan, add raisins and sauté for 2 minutes. Add silvered pistachio, chopped coriander, and pomegranate seed and stirring in for 3 minutes. Remove from the heat and set aside.
Now, wash the rice. Soak rice with salt and water for 1 hour. Bring water to boil, drain salty water of rice and add it to boiled water. Let it to cook for 10 minutes. Place a colander in the sink. Drain para cooked rice in the colander and rinse with tap water.
Pour some oil in the pot, place a sheet of flat bread on the bottom of pot, and add a layer of rice top of the bread. Then sprinkle 2 scoop of sautéed pistachio mixture and saffron water on the rice .Again repeat with other layer of rice and top it with pistachio mixture. Cover the pot and allow cooking for 20-25 minutes.
Once rice is ready, serve it on a plate with fried meat balls and crunchy bread from bottom of pot.

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