Almond, raisins, and orange zest…what’s not to love? Delicious beneath a generous scoop of Fesenjan (Persian Chicken and Pomegranate Stew).
Yield 6-8 servings
1 tablespoon of ghee (or coconut oil)
1 cinnamon stick
1 teaspoon of ground cardamom
A pinch of ground cloves
1 cup of long-grain basmati rice
1 3/4 cups of water or chicken stock
The zest of 1 orange (about 2 tablespoons)
3 tablespoons of raisins
In a large skillet, heat up the ghee over medium heat. Once hot, add the stick, ground cardamom and cloves. Once fragrant, about 3 minutes later, pour in the basmati rice. Toast in the ghee and spices until slightly golden, about 5 minutes.
To the toasted rice, add the water and bring to a boil. Once boiling, reduce the heat to low, add the orange zest, and cook until all of the water or stock is absorbed, about 15 to 20 minutes. When all of the liquid is gone, stir in the raisins, turn off the heat, and let sit for 10 minutes before fluffing with a fork or spoon.