Persian Rice

Recipe from

Oxmoor House


2 tablespoons butter
1 1/3 cups uncooked rice
1 teaspoon salt
3/4 cup raisins
2 cups chicken broth
1 cup orange juice
1 tablespoon chopped fresh parsley
1/4 teaspoon grated orange rind
1/4 cup slivered almonds, toasted


Melt butter in a small Dutch oven over medium heat. Add rice; cook, stirring constantly, until rice is lightly browned. Add next 4 ingredients; bring to a boil. Reduce heat; cover, and simmer 20 minutes. Remove from heat; let stand 5 minutes. Stir in remaining ingredients.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note