Smoked rice (Berenj doodi) from Pomegranates and Roses: My Persian Family Recipes (page 108) by Ariana Bundy

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rich pomegranate and walnut stew with chicken (Khoresht fesenjan); Garlicky smoky aubergines with tomatoes and eggs (Mirza ghassemi); Tender kabab marinated in ground walnuts, pomegranate paste and garlic (Kababeh torsh); Fresh broad beans with dill, garlic and poached eggs (Baghali ghatogh)

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

  • Eat Your Books

    Soak rice for 8 to 24 hours.

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