Skip to main content

Persian Quinoa with Tadig


This recipe is based on Reyna Simnegar's Sweet Rice with Orange and Carrots, made with quinoa so that it can be made for Passover and a healthy option any time. I made it with a layer of potatoes the first time, but if you want a crispier layer leave them out. Anyways, my kids fight over them, so it is better to make a separate batch of crispy thin potatoes.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings


For the quiona

  • 3 cup quinoa, rinsed
  • 8 cup water
  • 2 tablespoon salt
  • ⅛ teaspoon turmeric
  • ½ cup extra virgin olive oil, such as Colavita

For the orange and carrots

  • 2 cup water
  • ¾ cup slivered orange peel
  • 1 cup slivered carrots
  • 2 cup sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon cardamom
  • ¾ cup slivered almonds

To steam and make tadig

  • Extra virgin olive oil, such as Colavita
  • 2 tablespoon water
  • pinch of saffron threads
  • 2 potatoes, sliced into ¼-inch rounds (optional)


To cook the quinoa and make the topping:

1, Fill a 6 quart saucepan with 8 cups water.  Cover and bring to a boil over high heat.

2. Meanwhile, fill a small pan with 2 cups of water, slivered orange peel, carrots, and sugar.  Bring to a boil, then simmer for 10 minutes.

3, When the large pot of water comes to a boil, add salt, turmeric, and quinoa and cook uncovered for about 5 minutes, stirring occasionally.

4, Turn off the heat and drain.

5. Drain the orange peel/carrot mixture and stir into the quinoa with the spices and nuts.

6. Place the empty 6-quart pot over medium heat.  Once hot, add 1/4 inch evoo and 2 tablespoons water.  Add saffron and stir.  Add potatoes in a single layer then top with par cooked quinoa and shape it into a pyramid.

7. Cover the pot and cook for 5 minutes until the pot begins to steam.  Uncover, place 2 paper towels on top and cover with lid.  Reduce heat to low and simmer, covered for 45 minutes.  Turn off heat and serve on a shallow platter mounding the quinoa into a pyramid and garnish with the crispy tadig.

Note: Some of these spices may be considered kitniyot, check with your local Rabbi, you can leave them out if needed for Passover.