Crusty Persian Rice With Cinnamon And Pistachio Recipes
PERSIAN RICE WITH PISTACHIOS AND DILL
Categories Herb Nut Rice Side Vegetarian Ramadan Pistachio Dill Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 (side dish) servings
Number Of Ingredients 6
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
- Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.
PERSIAN RICE WITH CINNAMON, PISTACHIOS AND GOLDEN RAISINS
A very easy Persian rice recipe. I am suspecting that the curry powder called for is really advieh/baharat or a similar Persian spice mix. From the cookbook Vegetarian Planet by Didi Emmons. Only a few alterations were made with this recipe.
Provided by COOKGIRl
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan heat the butter over medium heat. Add the rice and saute for about 3-4 minutes, stirring constantly, until the grains begin to turn golden.
- Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant. Now add the water, cover the pan, turn down the heat to a simmer.
- Cook the rice for 25 minutes. Remove the pan from the heat and stir in the pistachios and golden raisins/sultanas. Remove the orange peels before serving or warn everyone not to eat them.
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