Orange Persian Rice

Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 1 1⁄3 cups  uncooked rice
• 1  teaspoon salt
• 3⁄4 cup raisins
• 1⁄8-1⁄4 teaspoon red pepper flakes
• 1  inch  piece gingerroot (grated or finely minced)
• 2  cups chicken broth
• 1  cup  orange juice
• 1  tablespoon fresh parsley (chopped ~ OPTIONAL)
• 1  tablespoon  grated orange zest (zest navel oranges before juicing)
• 1⁄4 cup  almonds (slivered and toasted)

Directions

1. Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
2. Add rice, stirring constantly until rice is lightly browned.
3. Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
4. Bring to boil; reduce heat, cover, and simmer for 20 minutes.
5. Remove from heat and let stand for 5 minutes.
6. Add fresh parsley (optional), grated orange zest, and toasted almonds.