Crusty Persian Rice with Cinnamon & Pistachio
Submitted by candiesue1951
Persian crusty rice (tahdig) with saffron, cinnamon, orange zest, pistachios, and golden raisins. A showstopping basmati rice with the prized golden crust broken over fluffy steamed grains.
YIELD
8 servingsPREP
20 minCOOK
70 minREADY
7 hrsPersian tahdig is the crispy, golden crust of rice that forms at the bottom of the pot, and in Iran it’s considered the best part of any rice dish. This version ornaments the plain fluffy grains with candied orange zest, saffron-stained rice, shelled pistachios, golden raisins, and a whisper of cinnamon, then builds and steams everything into a single spectacular platter.
The technique requires planning. Basmati rice gets rinsed five times and soaked at least six hours (overnight works) to remove excess starch and let the grains absorb water evenly. Parboiling in heavily salted water for just five minutes starts the cook; rinsing with cold water halts it before the rice turns to mush.
The magic happens in the final steam. Layer the zested rice with saffron-stained rice on top, poke steam vents with a wooden spoon handle, drizzle with butter, and cook low and slow under a towel-wrapped lid for 40 to 60 minutes. The towel absorbs condensation so it doesn’t drip back onto the rice, and the crust forms against the hot butter-coated bottom. When you flip the finished pot, that golden crust breaks into shards that get arranged around the fluffy rice mound.
Chef Tips
- Rinse until the water runs completely clear. Cloudy water means starch that will make your tahdig gummy.
- Use a heavy cast-iron or thick-bottomed pot. Thin-bottom pans scorch before they crust.
- Don’t lift the lid during the steam. Every peek loses steam and slows the crust.
- Have confidence. If the crust doesn’t release, set the hot pot on a wet towel for 2 minutes. The steam shock unsticks it.
Variations
Ingredients
Directions
Put rice in medium bowl with water to cover.
Drain and repeat procedure 5 times.
Return rice to the bowl and gently fill the bowl with cold running water.
Keep the water running gently into the bowl until the liquid runs clear.
Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours.
Can let stand at room temperature overnight.
Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle.
Keep the water boiling while slowly adding the drained rice.
Simmer for 5 minutes; rinse with cold running water and drain thoroughly.
Remove 1 cup of rice and stir in the saffron threads; set aside.
Put the plain rice in a large bowl.
Peel a 3- by 1-inch strip of zest from the orange and cut into ⅛ -inch dice.
Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes.
Drain the zest and pat dry.
Heat 1 tablespoon butter in a small skillet and sauté the zest for 15 seconds; add the sugar and cook for 30 seconds.
Stir in cinnamon, pistachios, raisins, and ¼ teaspoon salt; sauté, stirring continuously to coat with butter-sugar mixture.
Stir zest mixture into the plain rice.
Melt the remaining butter.
Coat the bottom and sides of a heavy, lidded, 3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted butter mixed with the oil.
Heat the coated pan until hot.
Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon.
Cover with a mound of the remaining zested rice.
Sprinkle the saffron rice over the top.
Use the handle of a wooden spoon to make a hole in the center of the rice deep enough to reach the bottom of the pan.
Make 2 or 3 additional holes in the rice to allow steam to escape.
Drizzle rice with remaining 4 tablespoons of melted butter.
Cook rice for 6 minutes over low heat, uncovered.
Wrap lid in a linen towel, securing towel ends under or around lid handle.
Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 minutes, until a crisp golden crust forms on the bottom of the rice.
Remove pan from heat and let stand for 10 minutes.
SERVING: Spoon soft, fluffy rice onto a platter.
Break the bottom crust into pieces and arrange around the fluffy rice.
Serve immediately.
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