The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Persian Rice

Country of origin: Iran. With thanks to the Moosewood Restaurant for the inspiration behind this recipe.

Aromatic basmati rice is a perfect vehicle for the enticing scents of cinnamon, cardamom, and orange.
Sweet currants and the crunch of almonds and celery make the versatile rice a delight for the senses.
Serves: 4 to 6

Ingredients

225 gm	FAIRTRADE white basmati rice*
30 ml	sunflower oil.
3 ml	FAIRTRADE ground cinnamon
generous pinch	of Fair Trade ground cardamon
pinch	of FAIRTRADE ground black pepper
3 ml	salt
5 ml	freshly grated FAIRTRADE orange peel
245 ml	water
100 gm	FAIRTRADE chopped raisins, or Fair Trade dried apricots
100 gm	Fair Trade chopped almonds, toasted**
150 gm	grated celery
50 to 100 ml .	juice of 1 FAIRTRADE orange or FAIRTRADE orange juice
FAIRTRADE	Sources Spices Rice Oranges Orange Juice Dried Apricots Raisins Sultanas

Method

* If you prefer, use brown basmati rice. Just increase the cooking time to 45 minutes then stand for 10 minutes with the cover on. The finished salad will have a nutty flavor and a chewier texture.
** To toast nuts, spread them in a single layer on an unoiled baking sheet and bake in a the oven at Gas Mark 3 for 10 to 15 minutes, stirring once or twice, until lightly browned.

Rinse the rice in a sieve and set aside to drain.
In a saucepan on medium heat, warm 1 tablespoon of the oil.
Add the rice and sauté, stirring constantly, for 3 minutes. Stir in the cinnamon, cardamon, black pepper, salt, and grated orange peel and continue to sauté for 1 minute
Stir in the water, cover, and gently simmer for 25 to 30 minutes, until the rice is tender and the water absorbed.
In a serving bowl, mix together the hot rice and dried fruit.
Allow to cool for 20 minutes.
Add the nuts, celery, orange juice, and the remaining tablespoon of oil, and stir well.

Serving

Serve at room temperature or chill for at least 30 minutes and serve cold.

Variation