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12-09 Persian Jeweled Rice

The perfect accompaniment to the Lebanese meatballs even though this is from Iran.

Melt on low heat:
1 T unsalted butter
toss & coat:
1 c Jasmine or nonsticky rice (I used 1/2 white & brown when my wild mix was out)
Then add:
1/3 c pistachios, chopped (I substituted macadamia when we were out of pistachios)
1/3 dried apricots, chopped
1/4 c almonds, chopped (or slivered)
1/2 t salt (original recipe calls for 2 t salt but it was TOO much)
3-4 star anise, I used 2 t fennel seeds, crushed
Stir and pour in:
2 1/8 c hot water
bring to a simmer and cover. Cook for 15 minutes or until fluffy.

Meanwhile, place on a silpat:
1/2 to 1 red onion, sliced (original recipe calls for 2 but we don't eat that much)
then drizzle with
1-2 T unsalted butter, melted
Bake in a 350 degree oven until crispy
Place on top of cooked rice with a few nuts and apricots to serve. Original recipe calls for more melted butter on top of all... )

Original recipe by Mark Zolun, owner of Iralia, no longer operating.
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