Persian Rice
The selection of spices like saffron and rose, and use of pistachios are characteristic of Iranian cookery.
Ingredients
- 2 cups basmati rice
- 6 Tbsp butter
- 6 pods green cardamom, split
- 1 2-inch stick cinnamon
- ¼ cup shelled pistachios
- ¼ cup barberries (French: épine vinette; Persian: zereshk)
- Generous pinch saffron
- Salt & pepper
Garlic yogurt
- 1 clove garlic
- 1 cup yogurt, drained
- Salt and pepper
Garnish
- pomegranate seeds
- fresh dill, chopped
- rose petals (opt.)
Method
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1
Infuse saffron in a little bit of hot water. Set aside.
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2
Wash rice in running water several times until water runs clear.
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3
In a pot, cover rice with salted water and let stand one hour.
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4
Drain rice and set aside.
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5
In a heated heavy-bottomed saucepan, combine butter with cinnamon and cardamom. Cook 2 minutes.
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6
Add rice. Cook 2 minutes.
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7
Add infused saffron, pistachios, and barberries.
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8
Add 3 cups water and bring to the boil. Reduce heat and cook covered for 10 minutes.
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9
Serve garnished with dill, rose petals and pomegranate seeds.
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10
Accompany with garlic yogurt.
