Persian Jeweled Rice

Sweet Rice with Carrots and Nuts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the rice and rinse under cold water until the water runs clear.

Step 2

In a stockpot, combine the water and a pinch of salt and bring to a boil. Add the rice, return to a boil, then turn down the heat to its lowest setting. Cover and cook

Step 3

for 20 minutes.

Step 4

Turn off the heat and let the rice rest for 5 minutes, then dot with the butter and fluff with a fork. The rice should be dry and fluffy.

Step 5

While the rice cooks, heat a small skillet over medium heat and sauté the onion in the coconut oil for about 15 minutes, until lightly browned. Add the carrots, almonds, cin- namon, cardamom, and turmeric, and cook, stirring often, for about 10 minutes, until the carrots are tender.

Step 6

Add 1/2 cup pistachios, the orange zest, and the honey and cook for about 2 minutes, until heated through. Season with salt.

Step 7

Scoop the rice into a large bowl. Add the carrot mixture and drizzle in the saffron. Mix gently and season with salt. Garnish with the remaining 1 tablespoon

Step 8

pistachios.