I was so inspired to make this wonderful dish from a more traditional
Persian rice recipe and it was well worth it.
Serves 4 to 6
1. In a large pan Scramble and set aside:
6 Eggs
2 Tbs Coconut Oil
2. In same pan sauté:
2 Tbs Coconut Oil
1 large Onion, until translucent
3. Add and cook:
¼ cup Pistachios, chopped
¼ cup Almond, sliced
⅓ cup Dried Apricots, minced
4. Add and mix together:
2 cups Rice, cooked
¼ cup Water
1 tsp Cumin, ground
1 tsp Cardamom, ground
½ tsp Cinnamon, ground
½ tsp Saffron powder (mixed with 2 Tbs hot water)
Salt and Pepper to taste
5. Return Eggs to pan and mix in until reheated.
6. Garnish with:
¼ cup Pistachios, chopped
¼ cup Almonds, sliced
¼ cup Pomegranate (optional)
Serve with:
2 cups Yogurt, plain
