Middle Eastern · Dinner
Jeweled Rice with Carrots and Orange Peel (Dairy-Free)
Basmati rice studded with sweet caramelized carrots, orange peel, pistachios, and dried cranberries, scented with saffron, cinnamon, and cardamom. Coconut oil provides the buttery aroma while keeping the dish dairy-free. Served warm as a fragrant side or light vegetarian plate with a citrus-forward finish.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
393Calories
7.6gProtein
13.1gFat
62.8gCarbs
15.8gSugar
5.2gFiber
615mgSodium
0mgChol
11.6gSat Fat
420mgPotassium
68mgCalcium
2.1mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Rinse basmati rice under cold water until clear, soak 15 minutes, then drain well.
2
Bloom
Warm saffron in a dry pan over low heat 30 seconds until fragrant, crush into warm water, and set aside.
3
Saute
Julienne the carrot. Melt coconut oil in a skillet over medium heat, add carrot and orange zest, cook 5 minutes until softened.
4
Saute
Stir in sugar, cardamom, and cinnamon; cook 2 minutes over medium-low heat until sticky and candied.
5
Steam
Layer drained rice over the mixture, drizzle saffron water and orange juice on top, cover tightly, and steam over low heat 15 minutes until tender.
6
Rest
Remove from heat and let rest covered 10 minutes.
7
Fold
Gently fold pistachios and cranberries through rice with a fork to distribute evenly.
8
Plate
Mound rice onto a plate, scraping some golden crust from the skillet bottom and placing on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup200g basmati rice, dry
- 22 small carrot (120g)
- 2 tbsp2 tbsp orange zest, plus 1 tbsp orange juice
- 1/2 tsp1/2 tsp saffron threads
- 2 tbsp16g pistachios
- 2 tbsp20g dried cranberries
- 2 tbsp28g coconut oil
- 1/2 tsp1/2 tsp ground cardamom
- 1/4 tsp1/4 tsp ground cinnamon
- 2 tsp10g sugar
- 1/2 tsp1/2 tsp salt
