Can I use brown rice instead of basmati?

Yes, you can substitute brown rice for a healthier option, but adjust the cooking time as brown rice takes longer to cook.

Is there a substitute for saffron?

While nothing replicates saffron's unique flavor, you can use a pinch of turmeric for color if needed.

How can I make it spicier?

Add a pinch of red pepper flakes or serve with a spicy chutney on the side to increase the heat level.

Persian Rice Bowl with Feta: A Flavorful Fusion of Tradition

Name: Elevate Your Meal with This Persian Rice Bowl with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Persian
Ingredients: 2 cups basmati rice; 1/2 teaspoon saffron threads; 1/4 cup warm water; 3 tablespoons olive oil; 1 large onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; Salt and pepper to taste; 1 cup cooked chickpeas (or canned, drained and rinsed); 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1/4 cup pomegranate seeds; Optional: 1/4 cup sliced almonds, toasted; Optional: 1/4 cup raisins or dried cranberries; Optional: 1/4 cup chopped fresh dill; Lemon wedges for serving

Description

A vibrant, aromatic rice bowl infused with Persian spices, topped with creamy feta, herbs, and pomegranate for a fresh and exotic meal.

Ingredients

Scale

2 cups basmati rice
1/2 teaspoon saffron threads
1/4 cup warm water
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
Salt and pepper to taste
1 cup cooked chickpeas (or canned, drained and rinsed)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup pomegranate seeds
Optional: 1/4 cup sliced almonds, toasted
Optional: 1/4 cup raisins or dried cranberries
Optional: 1/4 cup chopped fresh dill
Lemon wedges for serving

Instructions

Rinse the basmati rice under cold water until the water runs clear.
Steep saffron threads in 1/4 cup warm water for 10 minutes.
In a large pot, bring 4 cups of water to a boil. Add rinsed rice and a pinch of salt. Cook for 5-7 minutes until slightly tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté sliced onion for 5 minutes until translucent.
Add garlic, turmeric, and cumin. Cook for 2 more minutes.
Stir in the chickpeas to coat with the spices.
Layer the parboiled rice over the chickpeas in the skillet. Drizzle saffron water evenly on top.
Cover, reduce heat to low, and cook for 20-25 minutes until the rice is fluffy.
Remove from heat and let sit, covered, for 5 minutes.
Fold in feta cheese, parsley, and mint. Season with salt and pepper.
Transfer to a platter. Garnish with pomegranate seeds, optional almonds, and raisins.
Serve with lemon wedges for added freshness.

Notes

Use high-quality saffron and don’t overcook the rice during the boiling stage. For a crispy ‘tahdig’ layer, let the rice cook a few extra minutes on low heat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 520mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 7g
Protein: 12g
Cholesterol: 20mg

Keywords: Persian rice, feta, chickpeas, herbs, saffron, vegetarian