This colorful rice is bursting with flavor from the fragrant cumin and coriander seeds. Pair with grilled beef or chicken and a green leafy salad.

Persian rice

Persian Rice

Author: adapted from Ottolenghi's Jerusalem Cookbook

Ingredients

  • 4 medium onions (1 1/2 lb/700 g before peeling)
  • 3 tablespoons all-purpose flour
  • 1 sunflower oil or vegetable
  • 2 teaspoons cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 2 cup basmati rice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • 3 cups water
  • Salt and freshly ground black pepper

Instructions

  1. Peel the onions and slice thinly. Sprinkle with the flour and 1 teaspoon salt, and mix well with your hands.

  2. Heat the oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. 

  3. Reduce the heat to medium-high and cautiously (oil will be very hot) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature if necessary to avoid burning the onion).

  4. Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Repeat with the remaining 2 batches of onion. Add oil if necessary.

  5. Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two.
  6. Add the rice, olive oil, turmeric, 1/2 teaspoon salt (or more to taste), and plenty of black pepper. Stir to coat the rice with the oil and then add the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.

  7. Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

  8. Add half the fried onion to the rice and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.  

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Strawberry rugelach, a delicious addition to a sweet table, and also the perfect afternoon treat . See the link in bio for the foolproof recipe!
  • Also very popular this week, the perfect butter pecan cookie recipe for Thanksgiving!
  • This roasted butternut squash recipe is seriously trending right now on Bonjour Cuisine! See link in bio.  #thanksgiving2018, #sidedishes, #classicswithatwist.
  • Pumpkin muffins with cinnamon, cardamom and pistachio frosting.  #pumpkin, #thanksgiving, #kidfriendly, #cardamom, #cinnamon
  • I always make time to plan my holiday menus by visiting my favorite sites for recipe inspiration :) Here are some delicious Rosh Hashanah salad ideas, each with a hint of sweetness from fall fruits. Find the recipes for the kale salad with maple dressing, arugula salad with squash and caramelized apple vinaigrette, and another variety with pear and pomegranate on bonjourcuisine.com. #roshhashana, #salads, #kale, #pomegranate, #newyear, #enjoy