Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This classic Persian side dish, known as Tahdig, features fluffy basmati rice layered with vibrant saffron and finished with a crispy, golden crust. The recipe incorporates bright orange zest, warm cinnamon, and crunchy pistachios for a delightful contrast in texture and flavor. The natural sweetness of the citrus pairs beautifully with the savory rice, creating a comforting and aromatic dish. Perfect for accompanying stews or grilled meats, this recipe transforms simple ingredients into a celebratory meal.
0
Add to Favorites
Crusty Persian Rice With Cinnamon & Pistachios
Description
This classic Persian side dish, known as Tahdig, features fluffy basmati rice layered with vibrant saffron and finished with a crispy, golden crust. The recipe incorporates bright orange zest, warm cinnamon, and crunchy pistachios for a delightful contrast in texture and flavor. The natural sweetness of the citrus pairs beautifully with the savory rice, creating a comforting and aromatic dish. Perfect for accompanying stews or grilled meats, this recipe transforms simple ingredients into a celebratory meal.Ingredients
Directions
-
Rinse the basmati rice in cold water until the water runs clear to remove excess starch.
-
Place the rinsed rice in a large bowl, cover with cold water, and let soak for at least 6 hours or overnight.
-
Drain the soaked rice thoroughly.
-
Bring a large pot of water to a boil and add 2 tablespoons of salt.
-
Add the drained rice to the boiling water and cook for 5 minutes until par-cooked but still firm.
-
Drain the rice in a colander and rinse briefly with cold water to stop the cooking process.
-
Transfer 1 cup of the par-cooked rice to a small bowl and stir in the saffron threads; set aside.
-
Peel a 3-by-1-inch strip of zest from the orange and cut it into 1/8-inch dice.
-
Bring 1 cup of water to a boil in a small saucepan, add the orange zest, and simmer for 2 minutes.
-
Drain the zest and pat it dry with a paper towel.
-
Heat 1 tablespoon of butter in a small skillet over medium heat.
-
Add the orange zest and sauté for 15 seconds.
-
Add the sugar and cook for 30 seconds until the sugar melts and coats the zest.
-
Stir in the cinnamon, pistachios, and 1/4 teaspoon of salt, sautéing continuously to coat with the butter-sugar mixture.
-
Stir this zest mixture into the remaining plain par-cooked rice.
-
Melt the remaining 5 tablespoons of butter.
-
Coat the bottom and sides of a heavy, lidded 3-quart saucepan with the melted butter.
-
Heat the coated pan over medium-high heat until hot.
-
Remove the pan from heat and spread half of the zested rice over the bottom, pressing down firmly with a spoon.
-
Cover with a mound of the remaining zested rice.
-
Sprinkle the saffron rice evenly over the top.
-
Use the handle of a wooden spoon to make several holes in the center of the rice deep enough to reach the bottom of the pan.
-
Cover the pot tightly and place over low heat.
-
Cook for 30 to 40 minutes, allowing the steam to cook the rice and form a crispy crust at the bottom.
-
Remove from heat and let stand for 5 minutes.
-
Invert the pot onto a serving platter to reveal the golden crust.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 720.4kcal
- % Daily Value *
- Total Fat 38.0g59%
- Saturated Fat 23.3g117%
- Cholesterol 96.8mg33%
- Sodium 2927.9mg122%
- Total Carbohydrate 87.1g30%
- Dietary Fiber 3.0g12%
- Sugars 7.1g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
persian, rice, tahdig, crusty, basmati, saffron, pistachio, cinnamon, orange, zest, middle eastern, side dish, vegetarian, fragrant, golden, steamed, crispy, aromatic, fluffy, traditional
