Middle Eastern · Dinner
Jeweled Rice with Carrots and Orange Peel
Basmati rice studded with sweet-and-savoury julienned carrot, orange peel, barberries, pistachios, and almonds, gently sweetened and perfumed with saffron, cinnamon, and cardamom. Butter-fried carrots build a caramelized base before the rice is layered and steamed to develop a golden tahdig crust on the bottom.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
560Calories
11.8gProtein
20.8gFat
87.4gCarbs
19.7gSugar
7.2gFiber
1350mgSodium
31mgChol
7.9gSat Fat
580mgPotassium
112mgCalcium
3.5mgIron
0.1mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
gluten-free
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold running water until clear, then soak in cold water for 15 minutes.
2
Boil
Bring a small pot of salted water to a rolling boil over high heat and parboil the rice for 5 minutes until still firm at the core, then drain.
3
Sauté
Melt butter in a small saucepan over medium heat and sauté the julienned carrot for 4 minutes until softened and glossy.
4
Sweat
Add orange zest, barberries, sugar, cardamom, and cinnamon; sweat over low heat for 3 minutes until fragrant.
5
Build
Stir half the parboiled rice into the carrot mixture, then mound the remaining rice on top and drizzle saffron water over the surface.
6
Steam
Drizzle olive oil around the pan edge, cover with a clean towel, and steam over low heat for 25 minutes until the bottom forms a golden crust and rice is tender.
7
Rest
Remove from heat and let stand covered for 10 minutes so the crust releases cleanly.
8
Plate
Scoop the jeweled rice onto a plate, scatter pistachios and almonds over the top, and set a golden crust piece alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup200g basmati rice, uncooked
- 22 small carrot (120g)
- 2 tbsp2 tbsp orange zest
- 4 tbsp36g dried barberries or dried cranberries
- 2 tbsp16g pistachio
- 2 tbsp14g almond
- 2 tbsp28g butter
- 1 tsp1 tsp sugar
- pinch of saffron threads, soaked in 1 tbsp hot water
- 1/2 tsp1/2 tsp ground cardamom
- 22 small pinch ground cinnamon
- 1 tsp1 tsp salt
- 2 tsp10ml olive oil
