The Persian New Year is a start to the colorful world of Spring. The Iranians celebrate with bright decorations,fabrics and even food. Their dishes reflect the country's exotic past full of jewels and spices. It also refects a season full of different hues and aromas.
One dish, Persian Jeweled rice was the subject of David Tanis' City Kitchen yesterday. It's Persian name javaher polow , literally translated to jeweled rice is a rainbow of tastes and colors. Fruit and nuts blend with basmati rice to create a party dish that's perfect for any celebration.It would even go well even at Thanksgiving or Easter - or even perfect at a shower or an engagement party.It's easy to make and is the perfect side dish
Jeweled rice consists of the traditional Middle Eastern staple Basmati rice.It.s first par boiled and then put into a liberally buttered pot to create a crispy, buttery bottom,.On top of it is them layered chopped dried fruits such as apricots and cherries along with raisins and barberries or goji berries (cranberries will do if you don;t have any of the last). A variety of spices is also added , giving it a fully Middle Eastern flair. Nuts such as pistachios and almonds are then scattered to form a crunchy top. The entire dish is baked over a low heat for thirty minutes. Add the toasted nuts and serve upside down.Mr Tanis usually also has a free range baked chicken accompanying his jeweled rice.
Jeweled rice is a lovely way of welcoming in the Spring season. Have it to celebrate the New Year or even to celebrate Easter. It's colorful and fragrant. . It's much like the time of year.
Thursday, March 22, 2012
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