Orange Juice Rice کته پرتقالی

I do not know if you have heard about cooked rice with orange juice or not but I have heard and cooked . I promise it will be a big hit on your table. It has a wonderful flavour and everyone will keep saying how good it tastes.

It is just so good. A combination of rice with orange juice, barberries, saffron, producing a delicious fresh flavour and gorgeous rice.In my version of this rice, I added a hint of Iranian flavour to the rice. Did you ask what? Yes I added barberries which is called Zereshk زرشک in Farsi language.

In my version of this rice, I added a hint of Iranian flavour to the rice. Did you ask what for example? Well, I added barberries which is called Zereshk زرشک in Farsi language.

If you are not familiar with barberries you can use cranberries or currants instead.

All of us have tried or heard about rice with saffron- beetroot juice, turmeric, or chicken/beef stock

so if you are bored with plain rice why not to make rice with orange juice and change a plain rice into a yellowish bright colour and unique citrusy flavour.

You know, sometimes with adding very simple things to our recipes we can create delicious meals. ر

This gorgeous orang flavour rice goes well equally with any meat such as chicken, beef, lamb, salmon fish meat.

Orange Juice Rice

  • 2 cups rice, rinsed
  • 2 large orange juice and zest
  • 2 tbsp <p class="western"><br />barberried, washed (if barberries is not available, use currants or cranberries instead)</p>
  • 1 medium onion, finely chopped
  • Few threads of saffron
  • Butter or vegetable oil
  • Salt and pepper to taste
  1. Take oranges juice and set aside. Melt the butter or heat the oil in a saucepan. Add chopped onion and saute until soft and tender



  2. Add barberries (zereshk) and fry along with onion for 1-2 minutes, keep
    stirring.



  3. Rinse the rice 2-3 times with cold water and drain before cooking. Add 1 cup orange juice



  4. and 2 ½ cups of cold water, sauted onion and barberries, 3tbsp butter,



  5. and season with 1tsp salt, pepper, and saffron threads. and give a stir.



  6. Bring it to a boil over medium heat and give a stir.



  7. Next, reduce the heat to low, cover the pot with a lid and allow to cook the rice until all of the
    water and juice has been absorbed and rice is cooked. Process of cooking will take about 30 minutes.



  8. As you see in the photos, I use heat diffuser when I cook the rice. Heat diffuser is a flat metal
    stove top tool. It is very useful



  9. and can control the flame and distributes heat evenly and help to cook properly without burning the bottom of rice.



  10. Once our fluffy rice is done, remove it from the heat and let it to set for 5 minutes. Add
    favourite cooked meat: chicken, beef/ lamb or Salmon fish with slices of raw onions to the rice and serve it.



کته پرتقالی

نمیدونم تا حالا کته پرتقالی خوردید یا اسمش رو شنیدید؟؟ ولی من یکی از اونهایی هستم که این کته ی خوشمزه رو امتحان کردم. قول میدهم این کته برگ برنده ی میز غذای شما باشه. کته ی پرتقالی با طعم منحصر به فردی که داره باعث میشه تنها

کلمه‌ای که همه سر سفره یا میزغذا بگن این باشه که چقدر خوشمزه هست. این کته در جزایر کارائیب پخت میشه

کته پرتقالی مخلوطی هست ازبرنج با آب پرتقالزرشک پیاز سرخ شده و زعفران

این کته رو امتحان کنید خواهید دید حق با من هست یا نه.مطمئنم یک طعم تازه‌ای رو می چشید.

شاید بگید برنج پرتقالی دیگه چی میشه؟ ولی وقتی برنج با زعفران یا آب لبو– – یا با زردچوبه –یا با آب مرغ و گوشت درست میکنیمخوب با آب پرتقال هم میشه کته درست کرد.

پس اگر حوصله اتون از برنج معمولی سر رفته فقط کافیه با اضافه کردن چند چیز ساده یک کته ی معمولی رو به یک برنج خوشرنگ و طعم و پرتقالی تبدیل کنید که با هر نوع گوشت قرمزمرغ و ماهی جور در میاد و خوشمزه میشه واگر گیاهخوار هستید که می تونید بدون گوشت اون رو صرف کنید.

مواد لازم

دو پیمانه برنج شسته شده

دو عدد پرتقال درشت آب گرفته

دو ق غ زرشک پاک و شسته شده – بجای زرشک از کشمش هم میتوان استفاده کرد

یک عدد پیاز متوسط نگینی خرد شده

چند نخ زعفران

نمک و فلفل به میزان نیاز

کره یا روغن مایع

طرز تهیه

آب پرتقال ها را گرفته و کنار بگذارید. کره راداخل یک تابه آب کرده و یا روغن مایع را داخل تابه گرم می کنیم. پیاز خرد شده را تفت می‌دهیم تا نرم شود. سپس زرشک های شسته شده را روی پیاز ریخته و برای یکی دو دقیقه با پیاز تفت می دهیم.

روی برنج پاک و شسته شده یک لیوان آب پرتقال و دو و یک دوم پیمانه آب می ریزیمسپس پیاز و زرشک تفت دادهسه ق غ کره نمک و فلفل و نخ های زعفران را اضافه میکنیم. قابلمه را روی حرارت زیاد گذاشته تا بجوش آید.

سپس حرارت را کم می‌کنیم در قابلمه را گذاشته تا دم بکشد. ( زمان دم کشیدن حدود 30-25 دقیقه) خواهد شد.

همانطور که ملاحظه میکنید من از شعله پخش کن استفاده کردم که برای دم کردن پلو و کته بسیار مناسب هست و باعث می‌شود حرارت روی گاز بطور مساوی در تمام کف قابلمه پخش شده و مانع از سوختن ته برنج خواهد شد.

زمانیکه کته دم کشید از روی گاز برداشته و میگذاریم 5 دقیقه بماند. قبل از سرو می‌توانید کمی پیاز خلالی خرد شده را با گوشت از قبل آماده شده مخلوط و با برنج ترکیب کنید و بعد در ظرف مورد نظر سرو میشود.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

6 thoughts on “Orange Juice Rice کته پرتقالی

    1. Thanks Deeksha. I love citrusy flavour too. However i added orange juice to this rice but taste is so good and not annoying flavour at all. Might sounds strange, but when you try, you enjoy it a lot 🙂

      Like

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