Jeweled Rice with Dried Fruit

72 mins (prep 25)
10 ingredients
makes 8 to 10 servings
Here, you only boil the rice briefly before combining it with the dried fruit and cooking it without water. We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan — later the crust is served with the rice. Usually you have to dip the pot in cold water at the end of cooking to release the crust, but a happy kitchen accident occurred when we tested this recipe. Food editor Ruth Cousineau let the rice stand for almost an hour (things can get hectic when you're preparing a holiday meal), and the crust came right out without the dipping. Using a heavy pot helps keep the rice hot, too.

Categories:  middle-eastern , quick-&-easy , fall , christmas , christmas-eve , thanksgiving ,
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Serving Size (96.49 g)
Servings 8
Amount per Serving
Calories 335.81 Calories from Fat 35.91
% Daily Value *
Total Fat 3.99g 49.15%
Saturated Fat 0.54g 21.77%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2150.73mg 716.91%
Total Carbohydrate 67.91g 181.1%
Dietary Fiber 3.4 g 108.85%
Sugars 5.52 g %
Protein 6.47g 103.53%
Vitamin A 33.59IU% Vitamin C 0.45mg%
Calcium 13.78mg% Iron 3.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried apricots, golden raisins, ground cardamom, unsalted, shelled, coarsely chopped