Orange Persian Rice Recipes

TAHDIG RECIPE (CRISPY PERSIAN RICE)

Steps:

• Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
• In a sieve, rinse the rice under cool running water until the water almost runs clear.
• In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
• In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
• Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
• Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
• Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

ORANGE PERSIAN RICE

Steps:

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

PERSIAN RICE

Steps:

• Place rice in a medium saucepan; add 2 teaspoons salt and cold water to cover by 2". Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.
• Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. Add rice and stir to coat.
• Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6-7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes.
• Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.

PERSIAN JEWELED RICE

Steps:

• Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
• Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
• Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
• Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
• Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

DAVID TANIS'S PERSIAN JEWELED RICE

Steps:

• Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
• Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
• Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
• Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
• Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
• To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

ORANGE RICE

Steps:

• Cook the rice according to the package directions using orange juice in place of the water.
• Remove from heat and stir in the orange zest, carrot and green onion.
• Serve.