Persian Rice with Bok Choy

Serving for 4 people

Time to make: 30 mins

Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks with Persian rice on the side.

To make this recipe you will need to have the following:

  • 1 pound bok choy
  • 1 onion cut in cubes
  • 1 garlic, minced
  • 2 cups of vegetable broth 
  • 1/2 tsp of chili flakes
  • 1 cup of basmati rice 
  • 1/2 tsp of salt
  • 1/2 tsp of cumin
  • 1/2 tsp of date syrup
  • 1 tsp of soy sauce
  • 1/2 tsp of black pepper
  • 1 jalapeno pepper sliced thin 
  • 5 cherry tomatos 
  • 3 tsp virgin olive oil
  • 1/2 tsp of Persian zafran 

Step 1: Wash the basmati rice and set a side. In pot, add 1 tsp of olive oil to the pot to medium heat to warm up. Then add half of the onion and garlic. Stir till it turns gold. 

Step 2: Add the vegetable broth and salt. turn the heat to high and let it boil. After 5 minutes, add 1/2 tea spoon of Zafran to it. Then add the basmati rice. Let cook on high for another five minutes, broth should still not fully absorb. Cover the pan, turn the heat to low and let cook until all broth is absorbed.   

Step 3: In a sauce pan,  add 3 tsp of olive oil to the pan to medium heat to warm up. Then add the other half of the onion and garlic. Stir till it turns gold. 

Step 4: add bok choy and jalapeño to mix throughly. Then add salt, cumin, black pepper and date syrup. Mix and stir regularly. After 5 minutes add the soy sauce on top. Let cook for another 5 minutes with cover on the pan. Then add the cherry tomatoes. Turn the heat to medium. Cook for another 3 minutes. 

Set the dish a side. It should cool down before you eat. The bok choy should be tender. Serve with the rice.  

You can have this dish with our favorite recipe of zouq sauce.

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