Persian Berry Pilaf with A2 Ghee Recipe

Team Foodhall

Serves – 4
Preparation time – 20 minutes
Cooking time – 45 minutes

Ingredients:

• Long grained basmati rice – 2 cups
• Saffron – a pinch
• Sugar – 1 tsp
• Milk – ½ cup
• Dried Persian Berries or Cranberries – ½ cup
• Olive oil – 1 tbsp
• Onion – 2, sliced
• Bay leaf – 1
• Cloves – 2 to 3
• Cinnamon stick – 2
• Cardamom – 2 pods
• Butter – 2 tbsp
• ARQA Persian Pilaf spice mix – 2 tbsp
• ProVedic A2 Ghee – 2 tbsp

Method:

1. Wash and soak basmati rice in water for one hour
2. Pound a pinch of saffron and 1 tsp sugar and dissolve in 1/2 cup of warm milk
3. Wash and pat dry the dried cranberries or Persian berries. Heat olive oil in a pan and sauté sliced onions until golden, add 1/2 cup berries and stir to combine
4. Bring 10 cups of water to a boil along with salt, sugar, bay leaf, cardamom pods, cloves and cinnamon sticks. Add the soaked rice and cook until its 70% done, the rice should be firm and not mushy and drain the water
5. Melt butter in a heavy bottom pan and add a layer of rice in the bottom, sprinkle saffron milk, melted butter, ARQA Persian Pilaf spice mix and berry mixture. Repeat layering rice, saffron milk, butter, spice mix and berries until 2-3 layers. Sprinkle top layer with Persian Pilaf mix
6. Cover tightly with a foil and lid and bake in a pre heated oven for 20-25 minutes at 180 degrees C. Drizzle Provedic A2 Ghee on top and fluff the rice gently before serving

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