Persian Orange Rice With Almonds Recipe

ingredients

2 large seedless oranges
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon saffron
1 tablespoon crushed dried chilies, or more to taste
1 tablespoon Madras-style curry powder
1/2 teaspoon ground cinnamon
3/4 teaspoon minced fresh dill
OR
1/4 teaspoon dried dill
1/4 cup frozen orange juice concentrate
3 tablespoons sugar
1/4 teaspoon anise seed
1/2 cup butter
1 cup light chicken broth
2 cups long-grain white rice
1 cup slivered blanched almonds
1/2 cup chopped pistachios
1/2 cup minced fresh parsley
salt, to taste
coarsely ground black pepper, to taste

directions

Peel and chop oranges. Remove as much of white as possible from inside of rind by scraping gently with a sharp knife. Sliver rind as thinly as possible. Blanch rind and set aside.

In a blender puree oranges, garlic, ginger, saffron, chiles, curry powder, cinnamon, dill, orange juice, sugar, and anise.

In a large, heavy skillet or casserole with a tight-fitting lid, melt butter. Gently saute orange rind for 1 minute. Adjust heat to keep butter from burning. Pour in contents of blender and broth and simmer, stirring occasionally, for 5 minutes. Add rice and stir. Smooth top of rice and cook until done.

Stir gently to fluff; add almonds, pistachios, and parsley, and fluff again. Season to taste with salt and pepper.

Pile into a serving dish and serve hot.

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