For Persian-style rice, cook long-grain white rice in twice as much salted water uncovered ten minutes, then drain, rinse in cold water, and drain again. In a large saucepan, melt 1 Tbsp butter per cup of (dry) rice, add the rice, and stir to coat. Wrap a lid in a clean cloth and secure with a rubber band; cover saucepan, and steam rice 40-45 minutes on low until bottom is golden and crusty.
Of course, I prefer brown rice, cooked my usual way: bring rice to boil with 1.5-times as much salted water, and simmer covered until water has evaporated/been absorbed (about 20-30 minutes). Then leave covered, but remove from heat, and let the rice steam itself another 20 minutes at least; rice will holds its heat for upwards of an hour.
In any case, the fesenjan:
In a large saucepan or dutch oven, sauté until wilted and translucent
- 1/4 cup oil (mix of olive and walnut)
- 2 onions (we just got half a dozen small red onions in our vegetable box), sliced thin.
- 3 cloves garlic, minced
- spices: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp turmeric, 1/4 tsp cardamom, 2 tsp pepper
- 3 cups walnuts, finely processed in a food processor or blender
- 2/3 cup pomegranate concentrate
- 3 cup water or vegetable stock
- 1 large Tbsp sugar
- 1 Tbsp salt
- 1/2-1 pound frozen tofu, cubed
- 3 Tbsp lemon (should be lime) juice.