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.
Persian Quinoa with Tadig
Servings
8 Servings
Ingredients
Topping
- 2 cups water
- ¾ cup slivered orange peel
- 1 cup slivered carrots
- 2 cups sugar
Quinoa
- 8 cups water
- 2 tablespoons salt
- ⅛ teaspoon turmeric
- 3 cup quinoa rinsed
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- ¾ cup slivered almonds toasted
Tahdig
- Extra virgin olive oil
- 2 tablespoons water
- pinch saffron threads
- 2 potatoes sliced into ¼-inch rounds (optional)
Instructions
To make the topping:
- Fill a small pan with 2 cups of water, slivered orange peel, carrots, and sugar. Bring to a boil, then simmer for 10 minutes.
- Drain the orange peel/carrot mixture and save for later.
To make the quinoa:
- Fill a 6 quart saucepan with 8 cups water. Cover and bring to a boil over high heat.
- When the large pot of water comes to a boil, add salt, turmeric, and quinoa and cook uncovered for about 5 minutes, stirring occasionally.
- Turn off the heat and drain. Mix orange and carrot topping into the quinoa. Add cinnamon cardamom and almonds, mix well.
To make tahdig:
- 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.
- 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.
Seriously, one of the worst-written recipes I have even seen online, let alone on a professional site like this. Step 1. Make the quinoa–Boil 8C of water, and add rinsed quinoa, salt and turmeric. Step 2. In a second pan, etc etc.
Step 9. Check with your Rabbi about the ingredients?? Wow.
What nuts? You mention nuts in step five, but nowhere else.
Just what I was looking for. White basmati rice is so delicious but not that great for blood sugar. I appreciate this so much.
This recipe needs a lot more clarity. First off — add the olive oil and water together BEFORE you heat it. If you heat up the oil first and then add water, you’ll have a nasty fire. Frankly, I don’t see the value adding the water. Second, the quinoa directions completely overlook the addition of the tumeric and olive oil. Third, the switching back and forth between the two sauce pans is confusing as is the term “slivers.” Better summary: make the quinoa with the olive oil and tumeric. make the orange/carrot/sugar mix (slivers being strips of orange and grated carrots). Drain both and mix with additional spices. Lastly, fry up potatoes with safron in oil.
Step 6 shows you how to make the Tadig
How do you make the Tadig? Your recipe deletes that step.
I am vegan and depend a lot on potatoes and quinoa for Passover. I’ve never cooked my quinoa in anywhere near that proportion of water to quinoa. Most recipes call for two to one, water to quinoa. I’ve found that a recipe that called for about 1/4 cup less than two to one works even better. Is there some reason wy this particular recipe works better with so much more water?
I made it by peeling the orange rind with a regular peeler and then cutting into thin strips.
Some people consider it kitniyot, but the OU does not.
Often potatoes are mixed with the layer of rice or in this case quinoa, I do think a better tadig will occur without any potatoes.
Is the crispy tasig just fried potatoes
I thought saffron wasn’t permissable for Pesach.
The slivered orange peel.
Is that something you buy or make yourself?
If you make it yourself, how is that done?
I might make those carrots even without the quinoa. Combo of cardamom and orange peel is wonderful.