Description
The ultimate show-stopping side dish that will make everyone think you spent all day in the kitchen – this Persian Jeweled Rice delivers maximum wow-factor with surprisingly little effort!
Ingredients
Scale
- 3 cups (600g) high-quality basmati rice
- 1/4 teaspoon saffron threads, ground and dissolved in 3 tablespoons hot water
- 1/3 cup (80ml) neutral oil (such as vegetable or grapeseed)
- 3 tablespoons unsalted butter
- 1/3 cup (50g) dried barberries (zereshk), soaked and rinsed
- 1/3 cup (50g) golden raisins or currants
- 1/3 cup (50g) slivered almonds, lightly toasted
- 1/3 cup (40g) shelled pistachios, roughly chopped
- 1/4 cup (30g) slivered orange zest (no white pith)
- 1 tablespoon rose water (optional)
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 tablespoon granulated sugar
- 2 tablespoons plain yogurt
- Salt to taste
Instructions
- Wash basmati rice in cold water until water runs clear, then soak in cold water with 1 tablespoon salt for 1-2 hours.
- Bring a large pot of water with 2 tablespoons salt to a boil. Add drained rice and cook for 5-7 minutes until partially cooked. Drain and rinse with cool water.
- In a small pan, melt 1 tablespoon butter and sauté barberries with 1 tablespoon sugar for 20-30 seconds. Remove and set aside.
- Using the same pan, toast almonds and pistachios for about 3 minutes, then add raisins for 30 seconds. Set mixture aside.
- Mix 1 cup parboiled rice with yogurt, some saffron water, and a pinch of salt for the tahdig.
- Heat oil and remaining butter in a heavy-bottomed pot until shimmering. Spread the yogurt-rice mixture evenly across the bottom.
- Layer remaining rice in a mound shape, poking several holes with a wooden spoon handle. Drizzle remaining saffron water over rice and sprinkle half the spices between layers.