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  • Date :
  • 3/27/2013

Orange Persian Rice

orange persian rice



Butter, 2 tablespoons

Rice, 1 1/3 cups (uncooked)

Salt, 1 teaspoon

Raisins, 3/4 cup

Red pepper powder, 1/4 teaspoon

Gingerroot, 1 piece (grated or finely minced)

Chicken broth, 2 1/2 cups

Orange juice, 1 cup

Fresh parsley, 1 tablespoon (chopped)

Orange zest (grated before juicing), 1 tablespoon

Almonds, 1/4 cup (slivered and toasted)


Melt butter in a small Dutch oven, or medium-sized sauce pan, over medium heat. Add rice, stirring constantly until rice is lightly browned.

Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth and orange juice.

Bring to boil, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for five minutes.

Add fresh parsley (optional), grated orange zest, and toasted almonds.

Serve hot with yogurt or pickles.

Source: food.com

Other links:

Iranian Cooking: Tah Cheen (with chicken)

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