Persian-style rice

Rice combines with orange peel, nuts and dried fruit in Janet Brinkworth's version of a classic Persian dish
By Janet Brinkworth
Persian-style rice
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 oranges
  • 500 g long grain rice
  • 2 tbsp lemon juice
  • salt, and freshly ground pepper
  • 1 tbsp vegetable oil
  • 1/2 tsp ground coriander
  • 2 potatoes, peeled and finely sliced
  • 100 g almonds
  • 100 g pistachio nuts, skinned
  • 50 g pitted prunes, diced


1. Peel the oranges and then cut the orange peel into very fine, short strips.

2. Place the rice in a heavy-based saucepan. Pour enough water into the pan to cover the rice by 4cm.

3. Add in the lemon juice and 1 teaspoon of salt.

4. Bring the rice to the boil, then reduce the heat and simmer it for 8 minutes.

5. Meanwhile, heat the vegetable oil in a small frying pan.

6. Add a pinch of salt and freshly ground pepper, then sprinkle over the coriander. Set aside.

7. Layer the potato slices in a heavy-based saucepan. Top with half of the semi-cooked rice.

8. Sprinkle over half of the almonds, pistachios, prunes and orange peel.

9. Top with the remaining half-cooked rice, then sprinkle over the remaining almonds, pistachios, prunes and orange peel.

10. Drizzle over the coriander oil.

11. Cover the pan very tightly and cook over a very low heat for 30-40 minutes until the rice is tender.

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