Persian Rice
A Joy of Cooking classic, this Persian rice is a phenomenal dish. One guest remarked that it was as good as any food he had ever eaten, anywhere.
A Joy of Cooking classic, this Persian rice is a phenomenal dish. One guest remarked that it was as good as any food he had ever eaten, anywhere.
- 1 tablespoon salt
- 4 quarts water
- 2 cups basmati rice white
- 1 cinnamon stick 1 inch long
- 3 whole cloves
- 3 peppercorns black
- 1/4 teaspoon cardamom seeds
- 8 tablespoon butter
- 1 cup onion sliced
- 1/4 teaspoon saffron threads
- 2 tablespoon apricots dried, diced
- 2 tablespoon sweet or sour cherries or golden raisins
- 1/4 cup pistachios shelled and chopped
- Carbohydrate 104.888852478119 g
- Cholesterol 122.12 mg
- Fat 54.9354424105105 g
- Fiber 10.5437010457806 g
- Protein 12.7928906419955 g
- Saturated Fat 30.8481847258639 g
- Serving Size 1 1 Serving (749g)
- Sodium 377.724387887912 mg
- Sugar 94.3451514323385 g
- Trans Fat 4.30343172994818 g
- Calories 939 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Bring water and salt to a boil in a large pot.
- Stir in: basmati rice, cinnammon stick, cloves, peppercorns, cardamom seeds.
- Cook uncovered, stirring occasionally, until the rice is almost tender, about 10 minutes. Drain and let stand in a sieve until ready to use. (Leave the spices in the rice.)
- Melt 8 tablespoons of butter in a large ovenproof non-stick skillet over meadium heat. Spoon off 3 tablespoons and reserve. Add sliced onions and saffron to the remaining butter in the skillet. Cook, stirring over medium heat until the onions are golden, about 8 minutes. Spread the onions in an even layer in the skillet. Stir apricots and cherries or golden raisins into the cooked rice. Spoon the rice over the onions; smooth the top of the rice with the back of a large spoon and press down very firmly to pack it. Drizzle the reserved butter evenly over the top. Cover with a double layer of aluminum foil, crimping the edges and pressing down on the top.
- Bake for 1 hour. Let stand, covered, for 10 minutes. Uncover and invert a large round platter over the skillet. Protecting your hands with a dish towel, turn the skillet and platter over, allowing the rice to drop onto the platter. Sprinkle with chopped pistachios.
When pantry budgets demand maximum yield from expensive aromatics like saffron threads and shelled pistachios, achieving perfection on the first attempt matters entirely. Extra-long-grain basmati rice requires parboiling until just al dente, usually around ten minutes, which prevents the grains from breaking down into a heavy mush during the subsequent one-hour bake at 350 degrees Fahrenheit. Rinsing the raw grains thoroughly before boiling removes excess surface starch and keeps the individual kernels distinct once cooked.
Storage and Reheating Dynamics
Prepared dishes containing substantial amounts of butter and dried fruits can be held in tightly sealed glass containers in the refrigerator for up to three days. Freezing requires wrapping the cooled rice block tightly in plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn, and items stored this way remain viable for up to two months. Thaw frozen portions completely in the refrigerator overnight before reheating them gently in a covered skillet over medium-low heat with a tablespoon of water added to restore moisture.
- Rice sticking to the pan usually indicates insufficient butter in the initial layer or inadequate resting time after baking.
- Allowing the inverted skillet to rest undisturbed for ten minutes before removal ensures the crust forms properly.
- Substitutions like golden raisins work equally well if dried cherries are unavailable.
