Orange Persian Rice
Delight your taste buds with the vibrant and aromatic flavors of Orange Persian Rice, a show-stopping dish that blends fragrant basmati rice with sweet orange zest, golden raisins, and slivered almonds. Infused with the warm, luxurious notes of saffron, cinnamon, and cardamom, this dish offers a perfect balance of sweet and savory. The crowning glory is the crispy golden crust at the bottom of the pot, known as tahdig, which adds an irresistible texture to every serving. Perfect as a festive side dish or a standout centerpiece, this recipe is a celebration of Persian culinary artistry. With just 20 minutes of prep time and simple layering techniques, you’ll create a dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Orange zest
- 1 cup Fresh orange juice
- 2 tablespoons Sugar
- 4 tablespoons Unsalted butter
- 1 teaspoon Saffron threads
- 2 tablespoons Warm water
- 1 cup Slivered almonds
- 1 cup Golden raisins
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 4 cups Water
Instructions
Rinse the Basmati rice under cold running water several times until the water runs clear to remove excess starch.
Soak the rice in cold water for 30 minutes, then drain thoroughly.
In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside.
In a medium-sized pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the drained rice, cook for 5-7 minutes until it's partially cooked (slightly tender but still firm). Drain and set aside.
In a large non-stick pot or Dutch oven, add 2 tablespoons of vegetable oil and 2 tablespoons of butter. Melt over medium heat.
Layer a third of the parboiled rice at the bottom of the pot and sprinkle with some of the orange zest, almonds, and raisins. Repeat these layers until all ingredients are used, ending with a layer of rice.
Drizzle the steeped saffron water and orange juice evenly over the top layer. Add the sugar, ground cinnamon, and cardamom on top.
Using the handle of a wooden spoon, gently create a few holes in the rice to allow steam to escape.
Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the rice.
Cover the pot with a kitchen towel or paper towel, then place the lid securely on top to trap the steam. Cook the rice over medium-low heat for 30-35 minutes, allowing the flavors to infuse and the bottom to form a golden crust (known as tahdig).
When done, gently fluff the rice with a fork. Serve the rice on a platter, breaking up the crusty tahdig and placing it on top as a garnish.
Enjoy your Orange Persian Rice as a side dish or centerpiece meal!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 156.4 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
