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This dish is wholesome enough to be served as an entree although my meat loving boys always insist it be a side! It’s flavored with turmeric and saffron which gives it that distinctly Persian flare! Also this pairs well with traditional Thanksgiving fare.
You’ll Need:
Basmati Rice 2 cups
dry1 box of chicken stock ( I prefer bone broth)
Two cups of craisins
1 cup of pepita seeds
Three saffron threads
1 tablespoon of Turmeric
3 Tablespoons of fresh chopped parsley (less if you want the look and less of the taste)
1/4 cup olive oil
2 cups of water
In a rice cooker place the rice, stock, water, tumeric, saffron and set to cook. Once finished add the crasins, pepitas and parsley stirring in the olive oil and “fluff.”
