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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast pistachios at 350 degrees for 4 minutes. Let cool and chop coarsely. | 2. Toast almonds golden brown at 350 degrees for 5-8 minutes. | 3. Rinse rice in sieve until water runs clear to remove excess starch. | 4. Cook rice in boiling water 6-7 minutes stirring occasionally until rice has lengthened, but is still firm. Rinse rice and let cool. | 5. Boil 1 cup water & sugar in medium saucepan. When sugar is dissolved, add orange zest and carrots. Reduce heat and simmer, stirring occasionally until carrots are tender 15-20 minutes. Drain carrots & zest, discarding syrup. | 6. Soak raisins and barberries in hot water for 10 minutes. Drain. | 7. Soak saffron in 1/4 cup hot water. | 8. Heat butter and 1 Tbl oil on medium heat in large skillet. Add onion and salt & cook 8-10 minutes until onions are soft and just beginning to brown. | 9. Add cardamom, cumin, tumeric and 1 Tbl of saffron mix. Cook approximately 1 minute until fragrant. | 10. Turn heat to low. Add barberries and raisins and cook about 3 minutes stirring frequently. | 11. Stir in nuts, orange/carrot mix and season with salt. | 12. In a large wide heavy pot, heat 3 Tbl oil on medium heat. Add half the rice; spread evenly. Evenly spread fruit/ nut/onion mix on top. Evenly spread remaining rice on top of that. Poke 4-5 holes with wooden spoon handle to the bottom of the pot. This will help steam escape and food cook more evenly. | 13. Drizzle remaining saffron mix over rice. Place a clean linen towel over pot and cover with tight fitting lid. Tie loose ends of the towel with a rubber-band,masking tape, or another method to the top of the lid, so it doesn't come near the stove top. | 14. Cook 5-8 minutes, until steam emerges. Reduce heat to low and cook 30-40 minutes without stirring until rice is tender. Bottom layer of rice will be brown and crisp. | 15. Place in large serving bowl, breaking crust into pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pistachio	1/4	cup	unsalted shelled raw	172.2	8.3548	6.1992	13.9359
almond	1/4	cup	slivered	481.78	0.0	0.0	54.5
basmati rice	2	cups		-	-	-	-
kosher salt				-	-	-	-
orange zest	1		sliced	-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
carrot	2		cut	50.02	11.6876	1.1346	0.2928
barberry	1/4	cup		-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
saffron thread	1/4	teaspoon		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		diced	44.0	10.274000000000001	1.21	0.11
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.