ISO: ISO: Meryl and KC, et al: Meryl, I made the Persian Rice Pilaf with Saffron and Pomegranates

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richard-in-cincy

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that you posted tonight.

Very delicious! One problem though, I wrecked the rice!! I used my new Le Creuset 7.25” round Dutch oven for the rice but it started to scorch a little when I was sautéing the onions and “Callyfornia” apricots. Used 2.5 TBS of veggie oil and I did add a quarter cup more of boiling spring water (never use Philly tap!) to the rice as I know I sometimes have problems, especially with basmati rice. Yes, I rinsed it well. Nevertheless, the pilaf was so delicious and a great accompaniment for the kebabs!

I used KC’s tip and soaked the pomegranate seeds in cherry-flavored POM juice to rehydrate in the fridge for a few hours – great tip and it worked!! By the way, I went to Genuardi’s last week after calling in advance, only to find that the clerk was wrong about having the pomegranate seeds, and they were not in aisle number 5! After calling Whole Paycheck two times (after another clerk was incorrect, and with sheer determination…), I found them in the dried fruit section and bought them and the ground lamb and ground sirloin, etc. Hey, now a days, it’s best to let your fingers do the walking instead of wasting gas….

I also made the kebabs as follows with the link. The pilaf was terrific with the kebabs.

http://www.finerkitchens.com/swap/forum1/83967_Persian_Rice_Pilaf_with_Saffron_and_Pomegranates

 
Rec: Kebab Kubideh (a Persian kebab)

My, my, my… they were so good grilled and basted on my new Breville grill! Caution: It took me a half hour to grate two medium sized onions! Yes, a lot of work but definitely worth it.

I yielded five kebabs by forming them on a long strip of tin foil and used my 1 ft. wooden stick ruler as a guide. I searched high and low to find the skewers locally but had no luck. I did find them and could have ordered them on line but thought I would just make them thicker. I just decided to make them as indicated in the recipe without using the skewers, although they were slightly thicker than 1/4” thick. After forming, I inverted the tin foil to place onto two Styrofoam plates, covered with same, and put in the fridge.

I cooked them on the grill open-faced (because I didn’t want to overcook them and I’m not used to the new grill) that was lightly coated with olive oil for five minutes per side on sear and then closed the lid for another three minutes after checking. Lovely grill marks! The saffron butter is delectable but limited, so only baste them nearing completion on each side. I used my thinnest heat-resistant baking spatula to turn with the help of another spatula.

http://www.saveur.com/food/2000/kebab-kubideh-39925.html

 
This all sounds so delish, glad it was worth all the time and effort for ingredients. I'll never

forget the first time I tried grating an onion! I don't think my grater was sharp enough, haven't tried it with a microplane, perhaps that would work better.

 
All right Sandy! Perseverance pays! Glad the pilaf was worth the effort - the kebabs sound good,too

 
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