Marilyn's Persian Rice

Directions

1. In a large saucepan, heat the butter and extra virgin olive oil over low heat. Add in onion and garlic and cook till softened about 4 min stirring frequently.
2. Increase the heat a little and add in the chile, cumin seeds, cardamom, and ginger. Cook, stirring, about 2 min till it is fragrant. Add in the saffron and chicken stock, mix well and remove from the heat. Cover and let the saffron flavor the stock for 5 min or possibly so.
3. Preheat the oven to 400 degrees F. Bring the stock to a simmer over moderate heat. Stir in the rice, cinnamon, bay leaf, currants, apricots and the salt. Return to a simmer, then reduce the heat to low. Cover and cook for another 15 to 16 min. If the rice is too wet cook a little longer.
4. Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 min till lightly golden brown. Add in the pistachios and toast for another minute. Remove from oven and put on a plate to cold.
5. Uncover the rice and using a fork stir to fluff. Season with additional salt and black pepper to taste. Add in the nuts and toss it together. Sprinkle the coriander on top and serve.
6. Judi's Notes: I made this dish using 1 c. of orange juice for one c. of the chicken broth. My friend Marilyn would scold me if she only knew, but it did give it a very good flavor. I also included 1/4 teaspoon of turmeric with the other spices that enhanced the dish nicely and gave it a lovely color too. This is great with lamb kebabs, warmed pita bread, a nice middle eastern cucumber salad, and a Persian pastry for dessert.