Baked Persian Rice Recipe

Name: Baked Persian Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups short-grain rice; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup onion, finely chopped; 3 garlic cloves, peeled and minced; 1/4 teaspoon ground cardamom; 1/8 teaspoon ground nutmeg; 1 teaspoon kosher salt; 1 (14 ounce) can low sodium chicken broth; 1/2 cup water

Servings: persons

1 1/2 cups short-grain rice
1 tablespoon olive oil
1 tablespoon butter
1 cup onion, finely chopped
3 garlic cloves, peeled and minced
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1 (14 ounce) can low sodium chicken broth
1/2 cup water

1
Soak rice to cover for 1 hour; drain through a strainer.
2
Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
3
Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
4
Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
5
Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups short-grain rice, 1 tablespoon olive oil, 1 tablespoon butter, 1 cup onion, finely chopped, and more.

Yes, Baked Persian Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Persian Rice

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