Mary Berry Persian Rice

Mary Berry’s Persian Rice is made with ready-to-eat dried apricots, saffron strands, basmati rice, olive oil, butter, onion, cardamom pods, ground cumin seeds, orange juice, grated carrots, and a cinnamon stick. This delicious Persian Rice recipe creates a flavorful and aromatic side dish that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.

This Persian Rice Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Persian Rice Ingredients:

• 100g / 4oz ready-to-eat dried apricots, snipped into strips
• ¼ tsp saffron strands
• 200ml / 7fl oz boiling water
• 300g / 11oz basmati rice, rinsed
• 2 tbsp olive oil
• 50g / 2oz butter
• 1 large onion, chopped
• 1 tsp cardamom pods (about 15), husks removed and seeds crushed
• 1 tsp ground cumin seeds
• Juice and finely grated zest of 1 orange
• 2 large carrots, coarsely grated
• 1 cinnamon stick
• Salt and freshly ground black pepper

How To Make Mary Berry Persian Rice?

1. Prepare the Apricots and Saffron: Place the apricot strips and saffron strands in a heatproof bowl. Pour over the boiling water and let it sit for 30 minutes to allow the apricots to plump up.
2. Soak the Rice: While the apricots soak, measure the rice into a separate bowl, cover with cold water, and leave to soak for 30 minutes. After soaking, boil the rice in a pan of fresh water for about 3 minutes, then drain.
3. Cook the Onion and Spices: Heat the olive oil and butter in a heavy-based, non-stick sauté pan. Add the chopped onion and ground spices. Fry for about 10 minutes until the onion is golden.
4. Combine Ingredients: Add the boiled rice to the pan, followed by the apricots and saffron with the soaking liquid, the orange juice, grated carrots, and cinnamon stick. Season with salt and pepper, then stir over high heat to combine everything.
5. Cook the Rice: Using the handle of a wooden spoon, make six holes in the rice. Cover the surface with damp crumpled baking paper and place a lid on top. Cook over low heat without stirring for 35–40 minutes. Then, increase the heat to medium-high for 5–10 minutes, or until a buttery golden crust forms at the bottom.
6. Serve: Spoon the rice onto a warm platter. Use a fish slice to loosen the crust and turn it out in one piece so that the crispy base is on top. Alternatively, place a warm serving platter over the pan and flip it to have the crust on top. Garnish with orange zest and the cinnamon stick. Serve warm or cold, removing the cinnamon stick before eating.

Recipe Tips:

• Soak the Rice: Soaking the basmati rice for 30 minutes before cooking helps to achieve the perfect fluffy texture.
• Use Fresh Spices: Crushing the cardamom pods and cumin seeds just before cooking will give the dish a stronger, fresher flavor.
• Cook the Onion Slowly: Fry the onion over medium heat until golden to bring out its sweetness, which adds depth to the dish.
• Don’t Skip the Saffron: The saffron not only adds a beautiful color but also infuses the rice with a unique, delicate flavor.
• Create the Crust: For the authentic Persian touch, make sure to cook the rice over medium-high heat at the end to form a crispy golden crust.

What To Serve With Persian Rice?

This flavorful Persian Rice pairs well with grilled chicken, lamb kebabs, roasted vegetables, or a cucumber yogurt salad. It can also be served alongside minted yogurt, warm flatbread, pickled vegetables, or a fresh tomato salad for a delicious dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover Persian Rice cool to room temperature. Once cooled, transfer the rice to an airtight container and refrigerate it. It can be stored in the fridge for up to 3 days.
• Freeze: If you want to freeze the Persian Rice, allow it to cool completely before placing it in a freezer-safe container. It can be frozen for up to 1 month. To thaw, place the rice in the refrigerator overnight.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 180°C (350°F). Place the Persian Rice in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until warmed through.
• In The Microwave: Transfer the Persian Rice to a microwave-safe dish, cover it with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes, stirring halfway through.
• On The Stove: Place the Persian Rice in a non-stick pan over low heat, adding a little water or butter if needed. Stir occasionally until the rice is heated evenly.

Mary Berry Persian Rice Nutrition Facts

Serving Size: 1 serving

• Calories: 379 kcal
• Total Fat: 17.3 g
• Saturated Fat: 3.2 g
• Cholesterol: 0 mg
• Sodium: 0.1 mg
• Potassium: 0.5 mg
• Total Carbohydrate: 51.2 g
• Dietary Fiber: 0.8 g
• Sugars: 0.1 g
• Protein: 4.7 g

More Mary Berry Recipe:

• Mary Berry Crab Linguine
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Stuffed Mushrooms
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express