This Persian layered rice with millet, nuts and fruits is a festive and aromatic dish that highlights the art of Persian rice-making.
Layered with fragrant spices, dried fruits, nuts, and a crisp yogurt crust known as tahdig, it’s both a centerpiece and a celebration dish. The addition of caramelized orange peel and carrot gives it a bright, citrusy lift that balances the richness, making it perfect for holidays or special gatherings.
An exceptional recipe by Chef Giorgos Tsoulis.
Persian Layered Rice with Millet, Nuts & Fruits
Giorgos Tsoulis
A festive Persian-style rice dish layered with spices, nuts, dried fruits, and a crisp yogurt tahdig crust, finished with caramelized orange peel and carrot.
Rinse the rice and millet. Place in a bowl, cover with water and 2 tbsp salt, and soak for at least 2 hours (or overnight). Drain.
For the Caramelized Vegetables and Fruits:
Using a peeler, remove thin strips from the orange peel, and then, with a knife, cut the peel into very thin sticks.
Use the peeler to peel the carrot and cut it into thin, long slices. Then, cut the slices in half and, finally, into very thin sticks.
Place a small saucepan over medium heat, add the water and sugar, and stir. Add the orange peel and carrot sticks, stir, and simmer until they slightly soften. Use a slotted spoon to transfer the sticks to a bowl and set aside.
For the Assembly:
Boil a large pot of salted water. Add the rice and millet, cook for 5 minutes, then drain.
Build the tahdig crust: In a heavy-bottomed pot, heat 2 tbsp olive oil. Stir in yogurt, turmeric, cinnamon, allspice, cumin, cardamom, and a pinch of salt and pepper until a paste forms. Spread evenly across the bottom.
Layer the rice: Add one-third of the rice, pressing it flat. Add a second layer, then scatter over the almonds, cranberries, raisins, carrot, and orange peel. Finish with the remaining rice, pressing down gently.
Steam: Wrap the pot lid with a clean kitchen towel, cover tightly, and cook over very low heat for about 70 minutes, until the rice is fluffy and a golden crust has formed.
Serve: Invert onto a large serving platter. Garnish with extra almonds, cranberries, carrot, and orange peel. Serve warm.
Notes
Chef’s tips:
Soak the rice for at least 2 hours, or up to 1 day, to remove excess starch.
Always cook on low heat to avoid burning the tahdig.
Wrap the lid with a towel to retain moisture and perfect texture.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
