Persian Rice With Duck Confit And Dried Cherries

Persian Rice With Duck Confit And Dried Cherries

Persian Rice With Duck Confit And Dried Cherries

By Martha Stewart
Serves 6

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Details
  • Servings:   6
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
  • middle eastern
Comments
Ingredients
  • 3 quarts water
  • 2 cinnamon sticks
  • Coarse salt and freshly ground pepper
  • 2 cups basmati rice, rinsed until water runs clear
  • 2 legs duck confit, skin removed, shredded (igourmet.com)
  • 3/4 cup dried cherries
  • 4 tablespoons unsalted butter, melted, plus 4 tablespoons
  • 1 pound russet potatoes (about 2)
  • 1 cup chopped fresh cilantro
Instructions

Persian Rice With Duck Confit And Dried Cherries serves 6 original recipe by Martha Stewart.

View original preparation instructions

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