Persian Rice Pilaf
By: Anonymous
Published: Monday, November 30, 2009 - 6:07pm

Ingredients




2 tablespoons butter or margarine
1 small onion chopped
1/2 cup slivered almonds
1 1/2 cups uncooked basmati rice
1/2 cup golden raisins
1 1/2 teaspoons ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups chicken broth

Preparation

1 Melt butter in a skillet over medium-high heat; add onion and almonds, and saute 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; saute 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender. 2 This recipe yields 6 cups. 3 Comments: Real basmati rice has a distinctive nutty flavor and fragrant aroma. If you can't find it, try American-grown Texmati, which is a cross between long-grain and basmati rices, or substitute the regular long-grain kind. 4 Yield: 6 cups