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Sweet Basmati Rice with Carrots and Almonds

This is the rice I made with the Persian Turmeric Chicken.  I adapted the recipe from the same cookbook, The New Persian Kitchen.  I’m still loving the book, in fact I’m reading it like a novel now, from cover to cover.

Sweet Basmati Rice with Carrots and Almonds

1 cup white basmati rice, soaked in cold water for 1 hour
1 1/2 cups water
Salt
1 tablespoon unrefined coconut oil
1/2 yellow onion, finely diced
1 cup grated carrots
1/2 cup slivered almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground turmeric
Zest from one small orange
1 tablespoon honey

Drain and rinse the rice.  In a medium saucepan, combine the rice, water and a pinch of salt.  Bring to a boil and then turn down to a gentle simmer.  Cover and cook for 20 minutes.  The rice should be dry and fluffy.  Set aside.

While the rice is cooking, heat a skillet over medium and saute the onion in the coconut oil until soft and translucent, about 5 minutes.  Add the carrots, almonds, and spices.  Cook, stirring often, until the carrots are tender, about 5 minutes more.  Sprinkle the orange zest and drizzle the honey over the carrot mixture and saute a couple minutes longer

Add the cooked rice to the carrots and gently mix.  Season with salt to taste.

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