Persian Rice


2 tablespoons butter

1 1/3 cup uncooked rice

1 teaspoon salt

cup raisins

2 cups chicken broth

1 cup orange juice

1 tablespoon fresh parsley; chopped

teaspoon grated orange rind

cup slivered almonds; toasted


Melt butter in a small Dutch oven over medium heat. Add rice; cook, stirring constantly, until rice is lightly browned. Add next 4 ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand 5 minutes. Stir in remaining ingredients.