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Persian Quinoa with Tadig

 

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Persian Quinoa with Tadig
 

 

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Recipe

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.

Times

  • Prep Time : 20 min
  • Cook Time : 45 min
  • Ready Time : 1 hour, 5 min

Servings

8-10 Servings

Ingredients

    For the quiona

    • 3 cups quinoa, rinsed
    • 8 cups water
    • 2 tablespoons salt
    • 1/8 teaspoon turmeric
    • 1/2 cup canola oil

    For the orange and carrots

    • 2 cups water
    • 3/4 cup slivered orange peel
    • 1 cup slivered carrots
    • 2 cups sugar
    • 1/2 teaspoon cinnamon
    • 1 teaspoon cardamom
    • 3/4 cup slivered almonds

    To steam and make tadig

    • canola oil
    • 2 tablespoons water
    • pinch of saffron threads
    • 2 potatoes, sliced into 1/4-inch rounds (optional)

    Directions

    To cook the quinoa and make the topping:

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

    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.

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

    Turn off the heat and drain.

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

    Place the empty 6-quart pot over medium heat.  Once hot, add 1/4 inch canola oil 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.

    Tags

    About Tamar Genger MA, RD

    avatar

    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

     

    comments

     

    7 Responses to Persian Quinoa with Tadig

    1. I might make those carrots even without the quinoa. Combo of cardamom and orange peel is wonderful.

    2. avatar says: chana1960

      The slivered orange peel.
      Is that something you buy or make yourself?

      If you make it yourself, how is that done?

    3. avatar says: Linda

      I thought saffron wasn’t permissable for Pesach.

    4. avatar says: mslbl

      Is the crispy tasig just fried potatoes

      • 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.

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