Description
A festive Persian rice dish featuring saffron, dried fruits, and nuts.
Ingredients
Scale
- 2 cups basmati rice
- 4 cups water for soaking
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
- 2 tablespoons butter or oil
- 1/2 cup slivered almonds
- 1/2 cup shelled pistachios
- 1/2 cup dried barberries (zereshk)
- 1/4 cup dried orange peel strips
- 1 tablespoon sugar
- 1/4 teaspoon ground cardamom
- Salt to taste
Instructions
- Rinse the rice several times until the water runs clear. Soak the rice in salted water for at least 2 hours.
- Steep the saffron threads in 1/4 cup of hot water for 10 minutes.
- Drain the soaked rice. Boil 4 cups of water in a large pot, add the rice, and cook until the grains are slightly tender but still firm (al dente), about 5-7 minutes. Drain immediately.
- Rinse the barberries briefly and sauté them in 1 teaspoon of butter with the sugar for 1 minute. Set aside.
- In a small pan, toast the almonds and pistachios in 1 teaspoon of butter until lightly golden. Set aside.
- Melt the remaining butter in the bottom of a non-stick pot. Add a thin layer of rice to coat the bottom.
- Gently mix the remaining rice with the saffron water and cardamom. Layer half of this saffron rice over the bottom layer.
- Layer the remaining plain rice on top. Make a few holes in the rice with the handle of a wooden spoon to allow steam to escape.
- Cover the pot with a clean kitchen towel, then place the lid on tightly. Cook on medium heat for 5 minutes, then reduce heat to low and steam for 40-50 minutes until the rice is fluffy.
- Gently fluff the rice with a fork. Fold in the toasted nuts and half of the barberries.
- Serve the rice on a platter, topping with the remaining barberries and orange peel strips.
Notes
- For a crisp bottom layer (tahdig), ensure the butter completely covers the bottom of the pot before adding the first layer of rice.
- You can substitute dried apricots or raisins for the orange peel if desired.
- Prep Time: 2 hours 15 min (includes soaking)
- Cook Time: 1 hour
- Category: Side Dish
- Method: Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup cooked
- Calories: 450
- Sugar: 12
- Sodium: 150
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 4
- Protein: 10
- Cholesterol: 20
Keywords: Persian rice, jeweled rice, shirin polo, saffron rice, basmati, festive rice