Persian Layered Rice with Millet, Nuts & Fruits

The addition of caramelized orange peel and carrot gives it a bright, citrusy lift that balances the richness, making it perfect for holidays or special gatherings. An exceptional recipe by Chef Giorgos Tsoulis.

For the Rice:

• ½ kg basmati rice mixed with millet
• 2 tbsp salt (for soaking and boiling the water)
• 2 tbsp yogurt
• ½ tsp turmeric
• 1 tbsp ground cinnamon
• ¼ tsp ground allspice
• 1 tbsp ground cumin
• 1 tsp ground cardamom
• 130 g sliced almonds toasted
• 150 g cranberries soaked
• 80 g sultana raisins

For the caramelized peel and carrot:

• peel of 1 large orange
• 1 small carrot cut into thin sticks
• 150 ml water
• 150 g granulated sugar

For the Rice:

• Rinse the rice and millet. Place in a bowl, cover with water and 2 tbsp salt, and soak for at least 2 hours (or overnight). Drain.

For the Caramelized Vegetables and Fruits:

• Using a peeler, remove thin strips from the orange peel, and then, with a knife, cut the peel into very thin sticks.
• Use the peeler to peel the carrot and cut it into thin, long slices. Then, cut the slices in half and, finally, into very thin sticks.
• Place a small saucepan over medium heat, add the water and sugar, and stir. Add the orange peel and carrot sticks, stir, and simmer until they slightly soften. Use a slotted spoon to transfer the sticks to a bowl and set aside.

For the Assembly:

• Boil a large pot of salted water. Add the rice and millet, cook for 5 minutes, then drain.
• Build the tahdig crust: In a heavy-bottomed pot, heat 2 tbsp olive oil. Stir in yogurt, turmeric, cinnamon, allspice, cumin, cardamom, and a pinch of salt and pepper until a paste forms. Spread evenly across the bottom.
• Layer the rice: Add one-third of the rice, pressing it flat. Add a second layer, then scatter over the almonds, cranberries, raisins, carrot, and orange peel. Finish with the remaining rice, pressing down gently.
• Steam: Wrap the pot lid with a clean kitchen towel, cover tightly, and cook over very low heat for about 70 minutes, until the rice is fluffy and a golden crust has formed.
• Serve: Invert onto a large serving platter. Garnish with extra almonds, cranberries, carrot, and orange peel. Serve warm.

Notes

• Soak the rice for at least 2 hours, or up to 1 day, to remove excess starch.
• Always cook on low heat to avoid burning the tahdig.
• Wrap the lid with a towel to retain moisture and perfect texture.

Related: Hashweh Rice: Middle Eastern Rice w/ Ground Beef & Yogurt Sauce

Related: Orzo Rice Pilaf Related: Rosé-Infused Rice with Cashews & Raisins

Related: Spanakorizo: Greek Spinach and Rice Related: Christmas Rice & Brussels Sprout Salad