Crispy Persian Style Rice Recipe
- 3 cups cooked rice
- 3/4 tsp. Ground Turmeric
- 1/16 tsp. Powdered Spanish Saffron
- 1/4 cup hot water
- 1/4 to 1/3 cup chopped pistachios or almonds
- 1/4 to 1/3 cup chopped Candied Orange Peel Strips
- 1 Tbsp. (heaping) coconut oil
- 1 tsp. Maldon Sea Salt
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This is a great use for leftover rice. You can tweak the recipe to change up the nuts or candied fruit to your taste.
Place rice in a large bowl. In a small bowl, stir turmeric and saffron into hot water to dissolve. Drizzle mixture over rice. Toss the rice until the spice coats most of the rice making it a bright yellow color.
Heat oil in a 12-inch nonstick skillet over medium-high heat; try to get some of the oil to coat the sides of the skillet as well as the bottom. Place the seasoned rice in the skillet, packing it down into an even layer. Cook over medium-high heat for 15 to 20 min. until the bottom and sides of rice are well browned and crisp. Use a spatula or spoon to keep checking the sides and bottom in different spots to make sure the rice doesn’t burn.
Remove skillet from heat and place a plate facedown on top of the skillet. With one hand firmly pressing down on the plate and the other hand on the skillet handle, carefully invert the skillet so the crispy bottom of the rice is facing up. Sprinkle with sea salt to taste and top with additional chopped nuts and candied orange if desired. Serve warm or at room temperature.
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