- Course: Side Dish
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 22 Times
I am not sure whether this recipe comes from Armenia or Azerbaijan, and I don’t remember who gave it to me, but I know I can fall back on it at any time, and I always keep the ingredients at hand. Its subtle combination of flavors never fails to impress! As a side dish, it can be served with almost any entrée, although it seems to overshadow them all.
- 4 tablespoons (½ stick) unsalted butter
- 1 cup grated carrots
- 1/3 cup slivered almonds
- Grated zest of 2 oranges
- 1/3 cup golden raisins
- ¼ teaspoon ground turmeric
- 1½ cups long grain rice
- 3 cups boiling chicken stock, canned broth, or water
- Salt, to taste
1. Melt the butter in a heavy 2-quart saucepan over medium-low heat. Add the carrots and stir over medium heat for about 5 minutes. Stir in the almonds, orange zest, raisins, and turmeric, and continue to stir for another 3 to 4 minutes. Add the rice and keep on stirring until the rice is well coated with the butter and takes on some color, 2 minutes.
2. Pour in the boiling stock in a steady stream and let boil for about 2 minutes. Add salt, reduce the heat to very low, cover tightly, and simmer until all the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.
3. Fluff the rice with a fork, transfer to a serving platter, and stir gently before serving.
© 1990 Anya von Bremzan and John Welchman
Nutritional information is based on 6 servings, 1/8 teaspoon of added salt per serving, and using water to cook the rice.
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