1/1 Photo of Baked Persian Rice
A wonderful blend of flavors. I love rice, but my husband is not fond of it plain so I look for flavorful ways of preparing it and he really enjoyed this. I used jasmine rice, which is a long-grain but cooks much like a short-grain, and I left mine in the oven for almost 1 1/2 hours to get the golden crustiness I wanted. I like the fact that this can be baked unattended while the rest of the meal is being prepared, eliminating some of the last minute dinner prep. This was improvised from a recipe in The Cook's Bible by Christopher Kimball.
My Private Note
Units: US | Metric
- 1Soak rice to cover for 1 hour; drain through a strainer.
- 2Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
- 3Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
- 4Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
- 5Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.
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Nutritional Facts for Baked Persian Rice
Serving Size: 1 (169 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 360.5
- Calories from Fat 65
- Total Fat 7.3 g
- Saturated Fat 2.6 g
- Cholesterol 7.6 mg
- Sodium 489.2 mg
- Total Carbohydrate 65.4 g
- Dietary Fiber 2.7 g
- Sugars 1.8 g
- Protein 7.4 g