Recipe: Persian Orange Rice with Pistachios

PERSIAN ORANGE RICE WITH PISTACHIOS
Source: Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson
Servings: 4

At once fruity and spicy, redolent of oranges, garlic, ginger and cinnamon. Aromatic rice dish from Iran is a sublime blending of colors and flavors, and makes a lovely addition to a buffet table.

2 large seedless oranges
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 cup frozen orange juice concentrate
1 teaspoon sugar
1 tablespoon safflower oil
1/2 cup vegetable stock
4 cups cooked brown rice
1/3 cup chopped pistachios*
1/2 cup minced fresh parsley
salt and freshly ground black pepper

Grate the oranges to remove zest. Blanch the orange zest by plunging in boiling water and set aside. Peel and chop the oranges.

Combine the oranges, garlic, ginger, hot red pepper flakes, turmeric, cinnamon, orange juice, and sugar in a blender and puree.

Heat the oil in a large skillet over low heat. Add the orange zest and gently saute for 1 minute.

Add the contents of the blender and the stock and simmer, stirring occasionally, for 5 minutes.

Add the rice and stir gently to fluff. Add the pistachios and parsley and fluff again.

Season to taste with salt and pepper. Transfer to a serving dish and serve hot.

*TIP: Measure 2/3 cup in-shell pistachios to yield 1/3 cup shelled nuts. There are two ways to remove the skin from shelled nuts:

By blanching:
Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute. Drain and rub the pistachios with a clean kitchen towel. To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes.

By toasting:
Spread the shelled nuts in one layer on a baking sheet. Bake in an oven preheated to 400 degrees F. for four to five minutes watching carefully that they do not burn. Remove and let cool, then rub off the skins.