Persian Rice
- 20m Prep Time
- 1h 10mCook Time
- 1h Ready In
4 to 6 servings Traditionally Persian rice is cooked slowly in a heavy pot over direct heat so that a delicious crust, called tahdig, forms on the bottom. The crust is lifted out and served either on top of the soft cooked rice or in a separate dish. In this simplified version, the rice is baked in a nonstick skillet and inverted like a large pancake, with the crisp rice on top and the soft cooked rice underneath.
Ingredients
- 3 quarts water
- 1 tablespoon salt
- 2 cups white basmati rice
- 1 cinnamon stick
- 3 whole cloves
- 6 black peppercorns
- ¼ teaspoon cardamom seeds (from about 3 pods)
- 1 stick (4 ounces) butter
- 1 medium onion, thinly sliced
- ¼ teaspoon saffron threads
- 2 tablespoons diced dried apricots
- 2 tablespoons dried sweet or sour cherries or golden raisins
- 1 teaspoon salt
- ¼ cup chopped pistachios
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 quarts water
- 1 tablespoon salt
- 2 cups white basmati rice
- 1 cinnamon stick
- 3 whole cloves
- 6 black peppercorns
- ¼ teaspoon cardamom seeds (from about 3 pods)
- 1 stick (4 ounces) butter
- 1 medium onion, thinly sliced
- ¼ teaspoon saffron threads
- 2 tablespoons diced dried apricots
- 2 tablespoons dried sweet or sour cherries or golden raisins
- 1 teaspoon salt
- ¼ cup chopped pistachios
Let's Cook
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Step 1.
Preheat the oven to 350°F. Bring to a boil in a large pot: 3 quarts water; 1 tablespoon salt
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Step 2.
Stir in: 2 cups white basmati rice; 1 cinnamon stick; 3 whole cloves; 6 black peppercorns; ¼ teaspoon cardamom seeds (from about 3 pods)
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Step 3.
Cook uncovered, stirring occasionally, until the rice is almost tender, about 10 minutes. Drain and let stand in a sieve until ready to use. (Leave the spices in the rice.) Melt in a large ovenproof nonstick skillet over medium heat: 1 stick (4 ounces) butter
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Step 4.
Spoon off 3 tablespoons of the butter and set aside. Add to the skillet: 1 medium onion, thinly sliced; ¼ teaspoon saffron threads
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Step 5.
Cook, stirring, until the onions are golden, about 8 minutes. Spread the onions in an even layer in the skillet. Stir into the cooked rice: 2 tablespoons diced dried apricots; 2 tablespoons dried sweet or sour cherries or golden raisins; 1 teaspoon salt
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Step 6.
Spoon the rice over the onions. Smooth the top of the rice with the back of a large spoon and press down very firmly to pack it. Drizzle the reserved butter evenly over the top. Cover with a double layer of foil, pressing down on the top and crimping the edges. Transfer to the oven and bake for 1 hour.
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Step 7.
Let stand, covered, for 10 minutes. Uncover the rice and invert a large round platter over the skillet. Protecting your hands with a kitchen towel, turn the skillet and platter over, allowing the rice to drop onto the platter. Sprinkle with: ¼ cup chopped pistachios