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    You are in: Home / Recipes / Persian Rice With Cinnamon, Pistachios and Golden Raisins Recipe
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    Persian Rice With Cinnamon, Pistachios and Golden Raisins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cookgirl's Note:

    A very easy Persian rice recipe. I am suspecting that the curry powder called for is really advieh/baharat or a similar Persian spice mix. From the cookbook Vegetarian Planet by Didi Emmons. Only a few alterations were made with this recipe.

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    Units: US | Metric


    1. 1
      In a saute pan heat the butter over medium heat. Add the rice and saute for about 3-4 minutes, stirring constantly, until the grains begin to turn golden.
    2. 2
      Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant. Now add the water, cover the pan, turn down the heat to a simmer.
    3. 3
      Cook the rice for 25 minutes. Remove the pan from the heat and stir in the pistachios and golden raisins/sultanas. Remove the orange peels before serving or warn everyone not to eat them.

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    Nutritional Facts for Persian Rice With Cinnamon, Pistachios and Golden Raisins

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 280.1
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 4.2 g
    Cholesterol 15.2 mg
    Sodium 373.5 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 2.7 g
    Sugars 5.4 g
    Protein 5.2 g

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