Prep 20 mins
Cook 1 hr
Takes some time to make, but tastes great and looks good. This is a sweeter dish. If you don't have barberries aka zereshk you can substitute 1/2 c dried cranberries. To make the recipe easier, you can use pre-roasted unsalted nuts, but it won't taste as good. I haven't tried this yet, but people tell me the crusty rice is the best part of this dish. Submitted for ZWT9. From Bon Appetit June 2013
- 1⁄4 cup unsalted shelled raw pistachios
- 1⁄4 cup slivered almonds
- 2 cups basmati rice
- kosher salt
- 1 orange, zest of, sliced thin
- 1⁄2 cup sugar
- 2 medium carrots, cut into matchstick-sized peices
- 1⁄4 cup dried barberries
- 1⁄4 cup raisins
- 1⁄4 teaspoon saffron thread
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 medium onion, diced
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- Roast pistachios at 350 degrees for 4 minutes. Let cool and chop coarsely.
- Toast almonds golden brown at 350 degrees for 5-8 minutes.
- Rinse rice in sieve until water runs clear to remove excess starch.
- Cook rice in boiling water 6-7 minutes stirring occasionally until rice has lengthened, but is still firm. Rinse rice and let cool.
- Boil 1 cup water & sugar in medium saucepan. When sugar is dissolved, add orange zest and carrots. Reduce heat and simmer, stirring occasionally until carrots are tender 15-20 minutes. Drain carrots & zest, discarding syrup.
- Soak raisins and barberries in hot water for 10 minutes. Drain.
- Soak saffron in 1/4 cup hot water.
- Heat butter and 1 Tbl oil on medium heat in large skillet. Add onion and salt & cook 8-10 minutes until onions are soft and just beginning to brown.
- Add cardamom, cumin, tumeric and 1 Tbl of saffron mix. Cook approximately 1 minute until fragrant.
- Turn heat to low. Add barberries and raisins and cook about 3 minutes stirring frequently.
- Stir in nuts, orange/carrot mix and season with salt.
- In a large wide heavy pot, heat 3 Tbl oil on medium heat. Add half the rice; spread evenly. Evenly spread fruit/ nut/onion mix on top. Evenly spread remaining rice on top of that. Poke 4-5 holes with wooden spoon handle to the bottom of the pot. This will help steam escape and food cook more evenly.
- Drizzle remaining saffron mix over rice. Place a clean linen towel over pot and cover with tight fitting lid. Tie loose ends of the towel with a rubber-band,masking tape, or another method to the top of the lid, so it doesn't come near the stove top.
- Cook 5-8 minutes, until steam emerges. Reduce heat to low and cook 30-40 minutes without stirring until rice is tender. Bottom layer of rice will be brown and crisp.
- Place in large serving bowl, breaking crust into pieces.
First of all, this rice is gorgeous. It is also jam packed with flavor and textures. It does take a while to do all of the steps. I toasted the pistachios and almonds in the morning to get a little head start for dinner. I halved the recipe and it was just enough for four people. Great flavor and worth the effort. Made for the Soup-A-Stars during ZWT9