We absolutely love Rice in our house especially basmati rice, so when Amira said they were sending us a recipe kit to test out their Amira Jewelled Persian Rice I was over the moon to see what I could rustle up.
Amira is the newest speciality rice brand available on supermarket shelves nationwide and is reinvigorate the speciality rice sector.
It’s supposed to be like more like the image below but I’m not a natural cook. I’m sure with a few more tries I can get it looking like this.
- 300g Amira Superior Aromatic rice
- Generous pinch of saffron threads
- 150g Drief cranberries
- 1 Large Onion, finely chopped
- 2 tbsp olive oil
- 60 g Unsalted Butter
- 1 Cinnamon stick
- 1 tsp cARDAMON PODS
- 1 cumin seeds
- 100g Walnuts, roughly chopped
- Seeds picked from 1 large pomegranate
- Generous bunch of parsley chopped
- Finely grated zest from 1 orange
- What to do
- Add Amira rice to a sieve and rinse under running water. Tip into a bowl and cover well with cold water. Set aside to soak for 1 hour. Add the saffron to a small heatproof glass and cover with 2 tablespoons of boiling water, then set aside to soak. Add the cranberries to a small heatproof bowl and rover in boiling water, set aside to soak.
- Once your rice, saffron and cranberries are halfway, through their soaking time, add the oil and half the butter to a deep, preferably non stick, frying pan and set over a low heat. When the butter has melted, add the onion, cinnamon, cardamon and cumin and fry gently for 30 minutes until the onion is soft and lightly caramelised, then turn off the heat.
- Drain your Amira rice and add to a large saucepan. Pour over boiling water so it comes a generous 3 centimetres above the rice and set over a medium high heat. Boil for 3 minutes, then drain and rinse under cold running water to cool and drain well. The rice will have started to cook but will still have plenty of bite and the grains will not yet be fluffy.
- Stir the cooled Amira rice through the onions in the frying pan, along with the saffron, cranberries and their soaking water. Season well with salt and freshly ground black pepper, stirring well, then dot the surface of the nce with the remaining butter.
- Using the handle of a wooden spoon make 5-6 holes through the rice all the way to the bottom of the pan - this helps it to steam evenly. Tear off a sheer of baking paper, scrunch it up under cold running water, shaking off the excess, then lay snugly over the surface of the rice. Cover the pan tightly with a layer of foil and set over a very low heat. Cook, undisturbed, for 40 minutes, after which time your rice will be cooked and fluffy and a delicious buttery crust will have developed on the bottom.
- Whilst your rice is cooking, toast the walnuts in a dry frying pan until golden and smelling nutty. Tip into a bowl and stir through the pomegranate seeds, parsley, orange zest and garlic. Set aside.
- Once your rice is ready, remove and discard the paper. Lightly fork through the walnut, pomegranate and parsley mixture and pile the rice onto a warmed serving dish. Scrape the lovely crunchy caramelised rice (the tahdig) from the base of the pan and sprinkle over the top. Sen/e immediately.
Click here for more Amira Rice recipes
Amira’s superior Aromatic and Pure Basmatic products offer the highest quality rice available to consumers and can be found in Asda, Morrisons, Waitress and Tesco stores nationwide.
Until Next Time… Charlotte x