Persian Rice with Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s), cut into thin sticks
- 50 g raisins
- 50 g cherry (s), dried or barberry
- 1 onion (s), finely chopped
- 350 g basmati
- salt
- 3 tablespoon clarified butter (alternatively neutral vegetable oil)
- 100 g almond sticks, toasted
- pepper
- 1 pinch (s) saffron threads
Print Recipe
Pin Recipe Instructions
- Let the raisins and cherries (or barberries) soak in boiling hot water for a short time.
- Wash rice cold in a sieve, then boil it in a sufficiently large amount of salted water for 9 minutes. Drain, rinse in cold water and allow to drain.
- Heat 1 tablespoon clarified butter in a pan and sauté the onion until translucent. Add the carrots and almonds while stirring and roast. Salt and pepper well. Add the drained raisins and cherries and mix in.
- Stir saffron (about 1/4 teaspoon) into 100 ml of hot water and soak for a short time.
- Heat the remaining clarified butter in a saucepan and add the saffron water. Layer half of the rice on top, spread the carrots on top and cover with the other half of the rice. Pack the lid of the pot in a kitchen towel and place it tightly on the pot. Rice covered and whole without stirring
- Cook at low heat for 45-50 minutes, or let it steep for more. Mix and season again before serving.
- You can also use spinach leaves instead of carrots. You can season the whole thing with 2 teaspoons of curry instead of saffron.
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