Baked Persian Rice

Name: Baked Persian Rice
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4-6 serving(s)
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

(1)

Recipe by GaylaJ

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.

READY IN: 2hrs

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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