Baked Persian Rice

photo by Chef Mommie

- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups short-grain rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, finely chopped
- 3 garlic cloves, peeled and minced
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 (14 ounce) can low sodium chicken broth
- 1⁄2 cup water
directions
- Soak rice to cover for 1 hour; drain through a strainer.
- Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
- Heat 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.
- Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
- Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.
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Reviews
-
This was a toss up in our house. I have to say that I enjoyed this alot better than dh. He must be getting picky in his old age. He is a rice lover, so I don't know why he had a problem with it. My ds seemed to enjoy it very much too. In making it, I decided to go with the jasmine rice. It was my first time using it. My rice had alittle crunch to it, making me think it didn't get done enough. I made this recipe for PAC Spring 2006. Thank you Gayla!