Recipe of Argyro Barbarigou,
a prominent Head Cook and food author
check out her site Argiro for more festive and other delicious recipes
Ingredients (for 10 portions):
3 cups of basmati rice
2 Litres of water
1 tbsp of salt
1 tea-cup of dry apricots, finely chopped
1/2 tea-cup of black raisins
1/2 tea-cup of prunes, finely chopped
1/2 tea-cup of butter
1 tsp of cardamon, the seeds crushed
1/2 tsp of black pepper
1 tea-cup of pistachios, roughly chopped
1½ tea-cups of pomegranate arils
Method:
Rinse the rice thoroughly under running water to remove excess starch until the water runs clear and then drain in a colander.
Add the water in a large pot, season with the salt and when it comes to the boil, add the rice. Wait until it comes to simmering point and boil the rice exactly for 5 minutes. Drain the rice in a colander.
In a bowl mix together all the dried fruits and leave aside.
In a non-stick saucepan melt the butter on low heat, season with the pepper and the cardamon seeds and stir with a wooden spoon until the fragrance of the spices fill the air. Line the bottom of the saucepan loosely with a layer of rice (don't press it down). Follow with a layer of the dried fruits and finish with another layer of the rice, loosely again so to stay fluffy.
Using the handle of a wooden spoon and pressing through the rice make 5-6 holes (wells). Cover the saucepan with a clean kitchen towel and then put the lid on top to seal the pot.
Cook the rice in medium to low heat, without adding any water, for 35 minutes until the rice forms a crust on the bottom. Do not uncover the saucepan during cooking time.
In the meantime, melt 1 tbsp of butter in a small pan and sauté the pistachios for 2-3 minutes.
In a large serving platter spread the rice loosely, break the crust in pieces and scatter on top.
Sprinkle with the pistachios and the pomegranate arils and serve immediately.
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