Recipe of Favorite Persian Pomegranate Rice with Pistachio and Raisins

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We hope you got insight from reading it, now let's go back to persian pomegranate rice with pistachio and raisins recipe. To make persian pomegranate rice with pistachio and raisins you only need 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Persian Pomegranate Rice with Pistachio and Raisins:

1. Prepare 2 cup of rice, washed, soaked in the salted water for 1 hour before cooking.
2. Take 200 g of ground beef.
3. Use 1 of onion, grated.
4. Provide 1 1/2 cup of pomegranate seeds.
5. You need 1/3 cup of silvered pistachio.
6. You need 1/2 cup of raisins.
7. You need 2 tbsp of chopped coriander.
8. Take 1 tsp of coriander powder.
9. Use 1/2 tsp of paprikar.
10. Get to taste of Salt – chili powder.
11. Get of Saffron water.
12. Prepare of Oil.

Steps to make Persian Pomegranate Rice with Pistachio and Raisins:

1. Ingredients.
2. In a bowl, add ground beef and grated onion. Season with salt and pepper. Combine it very well and shape as small meatballs. Fry them in a pan until golden brown, set aside..
3. Heat the oil in a pan, add raisins and sauté for 2 minutes. Add silvered pistachio, chopped coriander, and pomegranate seed and stirring in for 3 minutes. Remove from the heat and set aside.
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5. Add water to a pot and place it on the high heat heat. Bring water to a boil, drain salty water of the rice and add it to boiled water. Let it to cook for 10 minutes. Place a colander in the sink. Drain para cooked rice in the colander and rinse with tap water..
6. Pour some oil in the pot, place a sheet of flat bread on the bottom of pot, and add a layer of rice top of the bread. Then sprinkle 2 scoop of sautéed pistachio mixture and saffron water on the rice.Again repeat with other layer of rice and top it with pistachio mixture. Cover the pot and allow cooking for 20-25 minutes..
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8. Once rice is ready, serve it in a plate with fried meat balls and crunchy bread from bottom of pot..
9. Nosh-e jan=Enjoy=Bon appetit.
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