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Persian Orange Rice With Almonds

eastern europe, hot and spicy, hungarian

2 large seedless oranges; * see note
4 cloves garlic; minced
1 tablespoon grated fresh ginger
1 teaspoon saffron
1 tablespoon crushed dried chiles; 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 and coarsely ground black pepp; to taste

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. NOTES : 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. Pile into a serving dish and serve hot. Yield: 4 to 6 servings. 4315 0 26076 0 2607 492 0 3360 0 0 0 0 0 0 327 0 2035 1139 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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