Ingredients:
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped (about 1/2 cup)
- 1 1/2 teaspoons kosher salt, divided
- 2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons)
- 2 1/4 cups chicken stock
- 3/4 cup unsweetened dried cranberries or cherries
- 1/2 cup shelled salted roasted pistachios, chopped
- 1/3 cup finely chopped fresh cilantro, tender stems and leaves
Preparation:
Time: 1 hour and 25 minutes
Yield: 8 servings
- Begin by placing the rice in a medium bowl. Cover it with cold water and gently swish the rice with your hands for about 10 to 15 seconds. Drain the water and repeat this process 4 to 5 times until the water is mostly clear. After the final rinse, cover the rice with cold water by at least 1 inch and let it soak at room temperature for 30 minutes, until the grains are plump and opaque. Then, drain the rice through a fine wire-mesh strainer and rinse under cold water for another 10 to 15 seconds. Allow the rice to drain completely for about 30 seconds and set aside.
- While the rice is soaking, use a mortar and pestle to grind the saffron threads into a fine powder. In a small bowl, mix the saffron powder with lime juice and 2 tablespoons of water until well combined. Set this mixture aside.
- Next, heat the oil and butter in a 4-quart saucepan over medium heat until the butter is melted. Add the shallot and 1/2 teaspoon of salt, cooking and stirring occasionally until the shallot is soft, about 4 minutes. Add the garlic and cook for about 30 seconds, stirring constantly, until it's fragrant. Stir in the drained rice and cook for about 1 minute, stirring constantly, until the grains are well coated in the oil and butter.
- Pour in the stock and the saffron mixture, adding another 1/2 teaspoon of salt. Gently shake the saucepan to ensure the rice is evenly distributed and submerged. Increase the heat to medium-high and bring the mixture to a simmer, uncovered. Then cover with a tight-fitting lid, reduce the heat to low, and let it cook for 12 minutes without lifting the lid. After 12 minutes, remove the saucepan from the heat and let it steam, still covered, for an additional 5 minutes.
- Uncover and fluff the rice with a fork. Gently fold in the cherries, pistachios, cilantro, and the remaining 1/2 teaspoon salt. Transfer the rice to a serving bowl and accompany it with lime wedges for squeezing.
