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Recipes

From Conquering Cuisine


SIDE DISHES

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Jeweled Rice with Dried Fruits, Almonds and Saffron Broth

4 cups vegetable stock

1 teaspoon saffron

2 cups basmati rice

Zest of 1 orange

4 tablespoons unsalted butter

¾ cup slivered almonds

½ cup shelled pistachios

1 teaspoon adveh

1 cup golden raisins

1 tablespoon finely chopped mint

3 tablespoons olive oil

Salt and pepper

  • Bring stock and saffron to a boil in a medium saucepan. Add the rice and zest, bring back to a boil, reduce heat and simmer until cooked, about 10 minutes.  Remove from heat; fluff with a fork.
  • Heat oil in a small skillet. Toast nuts until fragrant; remove from heat and stir in adveh.  Let cool.
  • Transfer rice to a mixing bowl. Stir in nuts, raisins and mint.  Toss with olive oil; season with salt and pepper.
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