Ingredients:
- 5 dates
- 1 onion, diced finely
- 1 tsp spices , advieh (can be found at middle eastern markets, but you can use vegetable or chicken bouillon)
Directions:
- In a large pot, saute onion until nice and golden.
- Remove pits from dates and dice them.
- In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.
- Prepare your basmati rice according to my Persian Rice recipe. When you add the rice to the water, add the reshteh noodles too.
- Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir.
- Add dates and raisins. Give the pan a stir.
- Add orange peel. Season to taste with salt and pepper.
- Note: if the ingredients seem kind of dry, add a tablespoon of butter.
- After draining your rice and reshteh noodles, place 2 tablespoons canola oil in the bottom of the rice/reshteh pot and add enough water to cover the bottom.
- Add one layer of rice/reshteh noodles to the pot.
- Sprinkle 1/4 teaspoon of advieh spice (or bouillon).
- Place half of the date-raisin-orange-peel-onion mixture on top.
- Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.
- End the layering with the rice-reshteh noodles.
- With the end of the spatula, make 5 holes to circumference the rice.
- Cook covered on high for 10 minutes.
- Ground the saffron and dissolve in 1/4 cup of hot water. Add 1 tablespoon butter t the saffron and mix well. Pour the saffron mixture over the rice.
- Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour.
- Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top.
- At the bottom of your pot you will find a crunchy rice delicacy Persians love, called tadigh. Break it into pieces with a spatula or spoon and serve in a separate dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.02 Kcal (2215 kJ) | ||
| Calories from fat | 139.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 24% | |
|---|---|---|---|
| Cholesterol | 31.57mg | 11% | |
| Sodium | 11.62mg | 0% | |
| Potassium | 535.67mg | 11% | |
| Total Carbs | 93.33g | 31% | |
| Sugars | 22.34g | 89% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 9.58g | 19% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 37.7mg | 209% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 233.83 Kcal (979 kJ) | ||
| Calories from fat | 61.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 24% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 11% | |
| Sodium | 5.14mg | 0% | |
| Potassium | 236.78mg | 11% | |
| Total Carbs | 41.25g | 31% | |
| Sugars | 9.87g | 89% | |
| Dietary Fiber | 3.06g | 28% | |
| Protein | 4.23g | 19% | |
| Vitamin C | 5mg | 19% | |
| Iron | 16.7mg | 209% | |
| Calcium | 28.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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