Persian Style Rice

  • Sep, 01 , 22
  • Shuli Madmone





5 Tbsp. Olive Oil
1/2 small onions (finely chopped)
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 cardamom green pods
pinch of saffron
1 whole bay leaf
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 cup sliced almonds (unsalted)
1/3 cup raisins
1 carrot (shredded)
1 cup long grain Basmati rice
1 & 1/2 cups water


First, use ¼ cup of boiling water and pour into a bowl. Add a pinch of saffron and let sit for about 10 minutes. The saffron will release its color and aroma use the water and the saffron later in the recipe.


In a flat pan heat up olive oil and add the onion. Sauté until golden then add ground turmeric and sauté for about a minute. Add the following spices: cinnamon, cardamom green pods, whole bay leaf, and saffron with the water. Add almonds, raisins and carrot, and sauté on medium heat until all ingredients are coated with the spices about 8 minutes. Add rice and gently fold it in the mixture. Add remaining 1 ¼ cup of cold water and mix gently. Lower the heat and cover cook for about 15-20 minutes.