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Receta Iranian Rice
by Kyra Martin

Iranian Rice

It's a little labor intensive, but totally worth it. This is probably the best rice I've ever had! Adapted from TheKitchn.com.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Irán Iranian
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 3 cups long-grain white basmati rice
  • 2 T salt, divided
  • 2 large oranges
  • 1 c unsweetened dried cranberries
  • 1/2 tsp ground tumeric
  • 1/3 c granulated sugar, divided
  • 1/4 cup orange blossom water, divided (I used 1/8 c fresh orange juice and 1/8 c water, if you don't have or can't find orange blossom water)
  • 2 tablespoons oil
  • 1/2 c sliced raw almonds, toasted
  • 1/2 c chopped raw pistachios, toasted
  • 1/2 c golden or green raisins
  • 2-3 large carrots, peeled and cut into 2-inch long matchsticks (If you're knife skills aren't the best you can use the pre-shredded carrots you can find at most grocery stores)
  • One 4-inch whole cinnamon stick
  • 2 tsp ground cardamom

Direcciones

  1. Wash the rice about 5 times until the water runs clear.
  2. Cover with water and add 2 T of salt, let soak overnight.
  3. Drain and set aside.
  4. Set a small pot of water to boil.
  5. Use a vegetable peeler to take thick strips of rind off the oranges, including a little of the white pith.
  6. Slice these strips cross-wise into very small slivers.
  7. Drop the slivers into the boiling water and cook for about 1 minute.
  8. Drain and rinse, set aside.
  9. Mix the tumeric with a few pinches of sugar.
  10. Stir in 3 tablespoons of orange blossom water and set aside.
  11. Heat half the oil in a large skillet over medium heat.
  12. Add the almonds and the pistachios, and sauté for about a minute.
  13. Add the raisins to the pan and toss with the nuts.
  14. Empty the mixture into a bowl and set aside.
  15. Add 2 tablespoons of the saffron orange blossom water mixture, 1 tablespoon of sugar and 1 tablespoon oil over medium heat in the same skillet.
  16. Add the carrots and orange peel and sauté for 2 minutes.
  17. Add the remaining sugar, the remaining saffron orange blossom water mixture, the cinnamon stick and the cardamom and sauté for 1 minute.
  18. Add 1 cup water, bring to a boil over high heat, then lower to medium heat and cook for about 10 minutes, or until the carrots lightly caramelize and the liquid has reduced to a syrup.
  19. Drain the carrots and orange peel, but reserve the syrup.
  20. In a large heavy-bottomed pot with a lid, bring ten cups of water to a boil.
  21. Add 2 tablespoons salt, and then add the rice to the pot with the remaining 1 tablespoon plain orange blossom water.
  22. Boil until the rice has risen to the surface and when bitten into it feels soft, 6 to 10 minutes.
  23. Drain the rice, rinse with cold water and place into a bowl.
  24. Mix the remaining saffron orange blossom water and the reserved carrot/orange syrup to the par-boiled rice.
  25. Take a large spoonful of rice at a time and gently spread it evenly over the bottom of the pot you boiled the rice in.
  26. Add more spoonfuls of rice, one at a time, gradually shaping it into a pyramid.
  27. Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping.
  28. Cook 20 minutes over low heat until the rice is fully cooked.
  29. To serve, arrange on a serving platter layers of rice, then the caramelized carrot mixture (discarding the cinnamon stick), then the cranberry and nut mixture.