Kurdish golden rice (Birinji zerde) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 218) by Naomi Duguid

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

Accompaniments: Herb plate (Sabzi khordan)

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 02, 2023

    I loved the flavor and color of this beautiful side but not the texture of the boiled Arborio rice, this felt like a waste of a great ingredient. I’d like to try this again pilaf-style with long grain white rice.

  • Delys77 on February 03, 2022

    This was a great recipe. I did use the pressure cooker as a short cut and it worked very well. I sautéed the onion in the pressure cooker than add the spices and then the rice. Once all was in I added the broth and cooked for 3 minutes on high pressure with a 15 minute natural release. Lovely accompaniment to kebabs.

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