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Persian rice
Persian rice

Persian rice

Preparation 10 minutes
Cooking time 15 to 20 minutes
Servings 4


  • 375 ml (1 1/2 cups) basmati rice
  • 750 ml (3 cups) cold water
  • 7.5 ml (1 1/2 tsp) salt
  • Zest of 1 orange, grated
  • 125 ml (1/2 cup) dried apricots, coarsely chopped
  • 125 ml (1/2 cup) dried cranberries
  • 125 ml (1/2 cup) plain yogurt
  • 10 ml (2 tsp) saffron
  • 90 ml (6 tbsp) unsalted shelled pistachios, skinned and crushed
  • 80 ml (1/3 cup) fresh parsley, chopped


  1. Place the rice in a bowl.
  2. Add at least twice the volume of cold water to rice. Stir and drain.
  3. Repeat 2 to 3 times to remove as much starch as possible, then soak the rice in cold water for about 15 to 20 minutes.
  4. Rinse and drain.
  5. Place the rice, water and salt in a saucepan.
  6. Bring to a boil, covered, over medium heat.
  7. Once boiling, reduce the heat to medium-low.
  8. Stir in the orange zest, dried fruits, yogurt and saffron.
  9. Cover and cook for 10 minutes.
  10. Turn off the heat and let stand for at least 5 minutes.
  11. Add the pistachios and parsley. Mix well.
  12. Serve immediately.


This rice goes very well with lamb stew.

Availability in stores