Shahzada Kitchen

Persian Pilaf With Nuts

Shahzada Rice Variety Used

Extra Long Grain Basmati Sela Rice (brown pack)


Shahzada Rice 2- 1/2 cups
Onion (thinly sliced) 1
Pistachios sliced 1/2 cup
Almonds 1/2 cup
Raisins 1/2 cup
Carrots (julienne-cut) 1/2 cup
Orange skin (julienne-cut) 1/2 cup
Sugar 1/2 cup
Saffron 1/2 tsp
Cardamom powder 1/3 tsp
Cumin powder 1/3 tsp
Crushed rose petals 1/2 tsp
Turmeric powder 1/3 tsp
Salt to taste
Butter/Oil as required


Combine 1/2 cup sugar with 1 cup of water in a pan, boil until the sugar dissolves completely and thickens slightly. Add the orange skin cut in strips and carrots and cook for 15-20 minutes on low heat.
Melt 2 tablespoons butter, add a tablespoon of oil, when hot sauté the onions until golden brown, add turmeric and stir well. Add raisins, sprinkle a tablespoon of sugar on top and mix well.
Mix in the carrots and orange peel. Sprinkle the spices, taste and adjust the seasoning.
Add pistachios and almonds, mix well.
In a large pan, heat 3-4 tablespoons of oil. Gently layer the rice with the nuts and carrot mixture. Sprinkle saffron mixed with water. Cover and simmer.