Baked Persian Rice - cooking recipe

Ingredients

1 1/2 cups short-grain rice
1 tablespoon olive oil
1 tablespoon butter
1 cup onion, finely chopped
3 garlic cloves, peeled and minced
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1 (14 ounce) can low sodium chicken broth
1/2 cup water

Preparation

Soak rice to cover for 1 hour; drain through a strainer.
Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.