Recipe Sections
6 as an accompaniment
When removed from the oven, the liquid should all be absorbed and the rice cooked
This is a very simple rice dish which looks great and tastes wonderful and goes very well with the Fesenjan of Duck.
It would also be good as a quick one pot supper with some shredded cooked duck meat stirred through with the butter.
1 tbsp olive oil
1 medium onion chopped
1 cup basmati rice
2 cups duck stock
1 carrot grated
A few threads of saffron
Orange rind shredded
1 tbsp butter
Pistachios chopped
Flaked roasted almonds
Sultanas
Lightly cook the onion in the oil in an ovenproof pan.
Add the rice and stir well.
Add the stock and bring to the boil.
Add the carrot, saffron and orange rind.
Place the lid on, or cover with tin foil.
Place in the oven 180C for 18 minutes.
Remove from the oven and fork in the butter.
Spoon onto serving plates or platter and sprinkle on the pistachios, almonds & sultanas.