Persian Rice

My mouthwatering Persian Rice will tantalize your taste buds, leaving you yearning for more. It's a culinary masterpiece that has garnered rave reviews, with one guest claiming it surpassed any meal they've ever savored.

This dish is not just a meal; it's an experience. The fragrant fusion of spices, the tender basmati rice, and the vibrant apricots and cherries dance harmoniously on your palate. As you savor each bite, you'll be transported to the bustling streets of Tehran, where the aroma of authentic Persian cuisine fills the air.

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.
• 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.