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
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.