Easy Persian Jeweled Rice

55 mins
Serves 1
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Directions

  1. 1Peel the oranges and finely dice the rinds.
  2. 2Dry the diced orange rinds with paper towels.
  3. 3Grind shelled pistachios until they have a sand-like texture.
  4. 4Put saffron threads into a jar with hot water and let it sit for 25 minutes.
  5. 5Bring 1 cup of water and 1/2 cup of sugar to a gentle boil in a pan to make the caramel sauce.
  6. 6Add shredded carrots and orange peels to the caramel sauce, then simmer for about 20 minutes until glazed and candy-like.
  7. 7Melt plant butter or margarine with olive oil in a pan.
  8. 8Sauté diced onion in the butter and oil mixture for 15 minutes until golden.
  9. 9Add cumin, turmeric, salt, and pepper to the onion mixture.
  10. 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.
  11. 11Cook the mixture for another 10 minutes until fragrant and glossy.
  12. 12Spread cooked Persian rice (or Basmati rice) onto a baking sheet lined with parchment paper.
  13. 13Add the cooked carrot and orange mixture and half of the pistachios to the rice.
  14. 14Mix everything together and flatten it out on the baking sheet.
  15. 15Add the remaining pistachios on top of the rice.
  16. 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.