Easy Persian Jeweled Rice
Directions
- 1Peel the oranges and finely dice the rinds.
- 2Dry the diced orange rinds with paper towels.
- 3Grind shelled pistachios until they have a sand-like texture.
- 4Put saffron threads into a jar with hot water and let it sit for 25 minutes.
- 5Bring 1 cup of water and 1/2 cup of sugar to a gentle boil in a pan to make the caramel sauce.
- 6Add shredded carrots and orange peels to the caramel sauce, then simmer for about 20 minutes until glazed and candy-like.
- 7Melt plant butter or margarine with olive oil in a pan.
- 8Sauté diced onion in the butter and oil mixture for 15 minutes until golden.
- 9Add cumin, turmeric, salt, and pepper to the onion mixture.
- 10Add half of the orange/carrot mixture, half of the chopped pistachios, the saffron water with threads, and all the golden raisins to the pan.
- 11Cook the mixture for another 10 minutes until fragrant and glossy.
- 12Spread cooked Persian rice (or Basmati rice) onto a baking sheet lined with parchment paper.
- 13Add the cooked carrot and orange mixture and half of the pistachios to the rice.
- 14Mix everything together and flatten it out on the baking sheet.
- 15Add the remaining pistachios on top of the rice.
- 16Bake in the oven for 25 to 35 minutes until nicely cooked.
Ingredients
- 5 oranges
- 1 cup shelled pistachios
- 1 bag shredded carrots
- 1.5 cups golden raisins
- 1 bunch saffron threads
- 3 tbsp margarine
- 4 tbsp olive oil
- 1 onion
- 1 tsp cumin
- 1 tsp turmeric
- 1 cup water
- 0.5 cup sugar
Equipment
peelerchopping boardknifepaper towelsfood processorjarspoonpanwooden spoonbaking sheettongs
Tips
- You can peel the oranges ahead and let them dry out overnight.
- You could use basmati if you don't have Persian rice.
- Use a lot of saffron threads for flavor.
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