They look so inviting, and sound so exotic I resolved to give them a try, settled on Slow roast Persian Lamb using Pomegranate molasses, from here , Roast Vegetables with Pomegranate Molasses added to the basting oil, and something called Jeweled Rice (the best of the bunch!) from here
For the life of me I couldn't find a roast of lamb in the freezer - could it be we have used them all?, must be so, a package of diced lamb was all that there was to be had. Anyway having set my heart on the above menu I used the spices and other ingredients and stir fried the lamb in a heavy based pan on top of the stove, result was o.k. but we all reckoned that a roast leg, sliced thinly would be the way to go. Will get around to trying it before the Pomegranate season is over and done.
Jeweled Rice - made half the recipe to serve 3 and this was the leftover, as you see plenty for lunch the next day.
INGREDIENTS:
large pinch of saffron threads
1- 2 Tabspn boiling water
1 cup Basmati Rice
zest from 1 orange
1 1/2 Tabspn butter
1/4 Cup Craisins
1/4 Cup dried apricots, thinly sliced
heaped tablespoon flaked almonds
heaped tablespoon pistachio kernels, halved lengthwise
3 fresh dates, pitted, thinly sliced lengthways
Half a pomegranate, seeds removed and separated (no white pith please)
recipe also called for dried cherries, but as I had none I omitted them
METHOD:
Place a large saucepan of water onto stove top and bring to the boil
Turn on kettle to boil water to soak rice.
Combine the saffron and 1 - 2 Tabspn boiling water in a small bowl. set aside to infuse.
Place rice in a heatproof bowl, cover with boiling water from kettle and stir
Rinse under cold water and drain.
Add drained rice to the saucepan of boiling water and return to the boil
Reduce heat to med-low.
Simmer for 8 mins or until the rice is almost tender. Drain
Zest the orange peel
Melt half the butter in a medium saucepan over medium heat until foaming.
Add saffron mixture and rice and stir until well combined
Add the orange rind, crasins, apricots, almonds, pistachios and remaining butter and stir until well combined
Reduce the heat to low
Cook, covered for 5 mins or until all the liquid is absorbed
Fork to separate the grains
Sir in the dates and pomegranate seeds
Taste and season with Salt and Pepper
For the life of me I couldn't find a roast of lamb in the freezer - could it be we have used them all?, must be so, a package of diced lamb was all that there was to be had. Anyway having set my heart on the above menu I used the spices and other ingredients and stir fried the lamb in a heavy based pan on top of the stove, result was o.k. but we all reckoned that a roast leg, sliced thinly would be the way to go. Will get around to trying it before the Pomegranate season is over and done.
Jeweled Rice - made half the recipe to serve 3 and this was the leftover, as you see plenty for lunch the next day.
large pinch of saffron threads
1- 2 Tabspn boiling water
1 cup Basmati Rice
zest from 1 orange
1 1/2 Tabspn butter
1/4 Cup Craisins
1/4 Cup dried apricots, thinly sliced
heaped tablespoon flaked almonds
heaped tablespoon pistachio kernels, halved lengthwise
3 fresh dates, pitted, thinly sliced lengthways
Half a pomegranate, seeds removed and separated (no white pith please)
recipe also called for dried cherries, but as I had none I omitted them
METHOD:
Place a large saucepan of water onto stove top and bring to the boil
Turn on kettle to boil water to soak rice.
Combine the saffron and 1 - 2 Tabspn boiling water in a small bowl. set aside to infuse.
Place rice in a heatproof bowl, cover with boiling water from kettle and stir
Rinse under cold water and drain.
Add drained rice to the saucepan of boiling water and return to the boil
Reduce heat to med-low.
Simmer for 8 mins or until the rice is almost tender. Drain
Zest the orange peel
Melt half the butter in a medium saucepan over medium heat until foaming.
Add saffron mixture and rice and stir until well combined
Add the orange rind, crasins, apricots, almonds, pistachios and remaining butter and stir until well combined
Reduce the heat to low
Cook, covered for 5 mins or until all the liquid is absorbed
Fork to separate the grains
Sir in the dates and pomegranate seeds
Taste and season with Salt and Pepper
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