Jeweled brown basmati rice and quinoa (Morassa polo) from The New Persian Kitchen by Louisa Shafia

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on March 31, 2015

    I made this as a vegetarian main dish. I loved the unusual mix of flavors with the dried fruit, nuts, spices, and rose petals. And it was colorfully beautiful!

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Reviews about this recipe

  • Serious Eats

    The combination of nuts, dried fruit, and flowers in this dish is the perfect balance of rich, tangy, and floral flavors. It is the one rice dish that will totally steal the show...

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