Video and written recipe by Chef Shane Fatemian (@ChefShanef on social media)
He writes: Let’s make forbidden black rice with pomegranate molasses!
Black rice is a nutrient-dense whole grain packed with more antioxidants, protein, and iron than brown or white rice. I love adding my own Persian flavors to it with rose water and pomegranate molasses. This is a great meal-prep side dish because it keeps well in the fridge. It’s tangy, sweet, and salty!
INGREDIENTS:
• 1 pound black rice
• 1 bunch parsley
• ½ cup dried cranberries
• ½ cup golden raisins
• 2–3 tablespoons Tazah (from Tazah Foods) pomegranate molasses
• 2 tablespoons Tazah olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Tazah rose water
• ¼ cup crushed toasted pistachios
• Salt, to taste
• Edible dried rose petals (garnish)
• Pomegranate seeds (garnish)
INSTRUCTIONS:
Bring a pot of water to a rolling boil, then add the black rice. Stir every few minutes and cook for 25–28 minutes.
Drain the rice and rinse with cold water. (I cook black rice similarly to pasta!) Let it cool slightly and drain well before adding half the chopped parsley, half the pistachios, the golden raisins, dried cranberries, rose water, pomegranate molasses, maple syrup, olive oil, and salt. Mix well and taste — adjust any ingredients as needed.
To plate, pile the rice on a platter into a dome shape, then garnish with the remaining parsley and pistachios. I also love adding pomegranate seeds and edible dried rose petals.
Enjoy!
