Recipe: Jewelled Rice Stuffing

This ‘stuffing’ is loosely based around a Persian polow, a regal rice dish typically served at celebrations.

Laced with butter and saffron, this mix is fragrant and full of fruit and nuts.

This delicious Middle Eastern mix may be used as a stuffing for turkey, chicken, lamb or even fish and vegetables or simply served as a side dish.

Note: Pomegranate molasses may also be used as a glaze.

 

Ingredients

Serves enough to stuff one turkey or two chickens
1/2 cup barberries View
1/2 cup chicken stock
large pinch saffron threads View
2 onions, finely chopped
2 cloves garlic, crushed
30ml extra virgin olive oil View
60g butter
1 cup wild, black or red rice View
1/2 cup basmati rice
zest and juice of 1 orange
1 carrot, julienned
1 granny smith apple, peeled and diced
1 cinnamon quill View
2 tbs orange blossom water View
2 tbs pomegranate molasses
salt and pepper
1/2 cup slivered almonds
1/2 cup slivered pistachios

Soak barberries in cold water for 20 minutes and place saffron in warm chicken stock and set aside.
Cook rice until al dente, drain and reserve.
Soften onion and garlic in olive oil and butter and add rice, carrot, cinnamon stick, chicken stock and saffron and cook gently until stock is absorbed.
Remove from heat and stir in orange zest and juice, orange blossom water and pomegranate molasses. Season to taste.
Add chopped pistachios, slivered almonds, diced apple and soaked barberries.
Set aside to cool.

Barberries, saffron strands, extra virgin olive oil, wild, black and red rice, orange blossom water and pomegranate molasses are available in-store and online for delivery Australia wide.

 

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