Persian Jeweled Rice
- 2 cups Basmati rice
- 2 tbsp kosher Salt
- 1 tsp ground Saffron
- 1 stick organic butter
- ¾ cup olive oil
- 3 tbsp Saffron Pistachio Nūch
- Soak the rice in salted water for approximately 30 minutes.
- Now make your liquid saffron (I like to make mine in advance while the rice is soaking). Use 2-3 pinches of saffron for 3/4 cups of rice (you can always make more and store in a glass jar in your fridge for later use). Also the more you grind the saffron, the more color and flavor you will get out of it.
- Mix your saffron with a pinch of sugar and add boiling water. Steep until ready to use.
- Bring a large pot of water to boil and add a generous amount of salt (about 2 tbsp). Don't worry about the large amount of salt here, the water should taste like salt water. The rice has a very short time to absorb the water and the final result won't be too salty.
- Cook for 4-5 minutes on medium heat
- Once al dente, drain then rinse with tepid water to stop the rice from cooking any further.
- Melt half a stick of butter in the bottom of the pot (I also like to add a tbsp of olive or sunflower oil to the butter)
- Then add your liquid saffron (you want to have enough liquid on the bottom of the pot so when you sprinkle your first thin layer on the bottom the rice is covered in liquid)
- When the oil is hot, that's when you want to pour in the first layer of rice and firmly press it down to line the base of the pan. Layer the rest of the rice on top in a pyramid shape.
- Poke a few holes on top to let steam out and pour some more of the liquid saffron on top.
- Cover the lid with a tea towel and cover the rice.
- Cook the rice over medium heat for 7-10 minutes and then turn the heat down to very low and cook for 20-25 minutes more.
- P.S. If you want to peek through to make sure your Tahdig (crispy rice) is not getting overcooked, check the corner of the tahdig with a fork to make sure it's crispy and golden. That's when you know it's perfect!
- Now time to flip your pot and wish for a perfect round golden bottom! To do this, grab a dish that fits the rim of your pot. Get your two mittens and carefully flip your pot and Voilà!
- Finally, garnish the top and sides of your dish with slivered pistachios, almonds, and a little extra Yellow Saffron Nūch and enjoy!