Recipe: Bejah’s Rice
Summary: Persian Rice dish named in honour of the great cameleer Bejah Dervish
- 2 cups basmati or jasmine rice
- 3 cloves
- 2 sticks cinnamon
- 3–4 cardamom pods
- 1 medium-sized brown onion, finely diced
- 2 tablespoons butter
- 2 tablespoons neutral oil
- 3 tablespoons zereshk (Iranian barberries), washed
- 1 teaspoon sugar
- 3 tablespoons chopped mint
- ½ cup pistachio nuts
- ½ cup pine nuts
- 2 tablespoons chopped coriander
- Place 2 cups of rice in a saucepan with cloves, cinnamon and cardamom pods. Place your index finger on top of the rice and pour cold water over the rice until the water is the depth of your second finger-joint.
- Cover and bring to the boil, then simmer very gently for 20 minutes until the rice is dry and fluffy.
- In a heavy pan, fry the onion in the butter and oil until transparent. Add the zereshk and sugar. Fry for a minute, but don’t burn the sugar.
- Add the chopped mint and pistachio and pine nuts. Continue stirring with a wooden spoon but don’t let it get too dry; add a dash of water if necessary.
- Fold in the cooked base rice, fry a little and serve immediately, topped with a few sprigs of coriander.
Can be served as a snack, side or for lunch or dinner. You can substitute currents for the zereshk, but it is not really good. Zereshk are available from Iranian stores, it is worth the trouble seeking them out!
Cooking time (duration): 45
Number of servings (yield): 4
Culinary tradition: Persian
Microformatting by hRecipe.