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Persian Rice

Persian Rice

Oxmoor House JANUARY 1983

  • Yield: 6 to 8 servings

Ingredients

  • 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

Preparation

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.

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Persian Rice recipe

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