Persian Jewelled Rice Side Dish
Persian Jewelled Rice Side Dish

Ingredients

Method

  • 250g jasmine rice
  • 600g roasted butternut squash cubes
  • 1 tsp salt
  • ½ cinnamon
  • 1 whole dried Persian lime (optional)
  • 1 tbsp veg oil
  • 100g dried cranberries
  • 1 pomegranate, seeds only
  • 1 bunch of chives, snipped
  • ½ lime, very finely chopped
  • ½ lime, juice only
  • Bring 500ml of water to the boil in a saucepan. Add the rice, cinnamon, dried lime (if using) and salt, then stir, reduce the heat to low and cover with a lid. Cook for 10 mins, turn off the heat, then leave covered for 15 mins before tipping onto a serving platter to cool slightly.
  • Stir in the roasted butternut squash cubes, dried cranberries, pomegranate seeds and chives, followed by the chopped lime. Squeeze the lime juice over the top, and gently fold to mix. Serve as an aromatic side to grilled chicken dishes, or anything else you fancy.
30 mins
4 serving
This recipe pairs perfectly with the Sherrah 'Pét-Nat' Sparkling (Petillant Naturel) 2021 from McLaren Vale, Australia.

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