I made the most amazing rice dish last night, Persian Jeweled Rice (omitting the chicken). It was simply divine.
It formed part of a special meal I prepared in honour of the fact that we had a rogue bottle of Israeli wine in the bulk selection we purchased a couple of weeks ago. Israeli wine calls for some delectable treats from my Jewish cookbook, The Jewish Kitchen by Clarissa Hyman, so hence the rice and a nice and spicy leg of lamb (which was my own creation).
I roasted the lamb in the oven for one hour in a mixture of orange juice, cinnamon, ground cumin, ground ginger, coriander seeds, honey, garlic cloves and bay leaves.
The basmati rice was steamed together with dried apricots, sour cherries, fried onions, raisins, orange peel, a pinch of sugar, julienne carrots, saffron and sprinkled with pistachio nuts. Together this was served with some green beans in yogurt and mint and we finished the meal with fresh figs.
Go on, give it a go and give your taste buds a tickle!
It formed part of a special meal I prepared in honour of the fact that we had a rogue bottle of Israeli wine in the bulk selection we purchased a couple of weeks ago. Israeli wine calls for some delectable treats from my Jewish cookbook, The Jewish Kitchen by Clarissa Hyman, so hence the rice and a nice and spicy leg of lamb (which was my own creation).
I roasted the lamb in the oven for one hour in a mixture of orange juice, cinnamon, ground cumin, ground ginger, coriander seeds, honey, garlic cloves and bay leaves.
The basmati rice was steamed together with dried apricots, sour cherries, fried onions, raisins, orange peel, a pinch of sugar, julienne carrots, saffron and sprinkled with pistachio nuts. Together this was served with some green beans in yogurt and mint and we finished the meal with fresh figs.
Go on, give it a go and give your taste buds a tickle!
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