Golden Persian Rice

Name: Golden Persian Rice
Cuisine: Israeli
Ingredients: 250 g (9 oz) basmati or other long-grain rice; 250 g (9 oz) basmati or other long-grain rice; 1 large onion, peeled and finely chopped; 1 clove garlic, peeled and finely chopped; 3 tablespoons sunflower oil; 700 ml (1¼ pints) chicken or vegetable stock; 700 ml (1¼ pints) chicken or vegetable stock; ½ teaspoon ground turmeric; 125 g (4 oz) sultanas; 125 g (4 oz) cashew nuts (optional); 225 g (8 oz) carrots, peeled and grated or finely chopped; 2 teaspoons light brown sugar; 1 lemon; 1 orange

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This unusual rice dish, fragrant with turmeric and lightly caramelised carrots, makes a delicious accompaniment to casseroles and grills. Basmati rice (the word translates as ‘Queen of Fragrance’) has been grown in the foothills of the Himalayas for thousands of years. The nuts can be omitted.

Ingredients

250 g (9 oz) basmati or other long-grain rice
1 large onion

Asia
Israel
Main course
Side dish
Gluten-free

Method

Rinse the rice carefully in a sieve under the cold tap until the water runs clear. Drain well.

In a large lidded saucepan over moderate heat, cook the onion and garlic in 2 tablespoons of the oil until softened and golden, 5-6 minutes. Stir in the rice and cook for 2-3 minutes. Add the hot stock, turmeric and sultanas and bring to the boil. Stir well, reduce the heat and simmer,