Middle Eastern · Dinner
Jeweled Rice with Carrots and Orange Peel (Low-Calorie)
Basmati rice studded with slivered carrots, orange zest, pistachios and dried barberries, gently steamed rather than fried in butter. A light saffron-orange syrup carries the citrus perfume while minimal oil keeps the dish tender without the heavy ghee load of traditional Persian jeweled rice.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
360Calories
7.2gProtein
7.1gFat
71.8gCarbs
19.2gSugar
5.1gFiber
208mgSodium
0mgChol
1gSat Fat
410mgPotassium
62mgCalcium
2.1mgIron
0mcgVitamin B12
17mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse basmati rice under cold water until clear, then soak 10 minutes. Crush saffron threads and steep in hot water 5 minutes until amber.
2
Boil
Bring salted water to a rolling boil over high heat, cook drained rice 5 minutes until par-cooked but firm at core, then drain.
3
Blanch
Boil carrot matchsticks and orange zest strips over high heat 2 minutes until carrot brightens and turns just tender, then drain.
4
Build
Toss par-cooked rice with blanched carrot, zest, barberries, half the pistachios, olive oil, honey, cardamom, orange juice and salt until coated.
5
Steam
Transfer mixture to pot lined with damp tea towel, drizzle saffron water over top, cover tightly and steam over low heat 15 minutes until tender and golden crust forms on base.
6
Rest
Remove from heat and let stand covered 5 minutes so grains firm and separate.
7
Plate
Mound rice onto plate, scatter remaining pistachios over top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup1 cup dry (200g) basmati rice
- 22 small carrot (120g), peeled
- zest of 1/2 orange
- 1/2 tsp1/2 tsp saffron threads
- 4 tbsp60ml hot water
- 2 tbsp28g barberries
- 2 tbsp16g pistachios
- 2 tsp10ml olive oil
- 2 tsp14g honey
- 1/2 tsp1/2 tsp ground cardamom
- salt, to taste
- 2 tbsp30ml fresh orange juice
