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.