Kurdish red rice (Birinji sur) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 217) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herb plate (Sabzi khordan); Kurdish-style Jerusalem artichokes; Kurdish stew with dried fruit and split peas (Shley gosht e narim); Kurdish fried chicken in broth

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 20, 2023

    I didn’t like the texture of the golden Kurdish rice so I made this with enriched long grain rice and liked the outcome much better. A gently seasoned rice dish that was a good accompaniment to kebabs and stew recipes from this book.

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