Persian Quinoa with Tadig

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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

Ingredients

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)

Preparation

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 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.