Description
A flavorful dish of basmati rice infused with saffron, nuts, and fruits, perfect for special occasions.
Ingredients
Scale
- 2 cups basmati rice
- 1 pinch saffron threads
- 2 tablespoons hot water (for blooming saffron)
- 1 teaspoon orange zest
- 1 large carrot, julienned
- 1/4 cup barberries (or dried cranberries)
- 1/4 cup slivered almonds
- 1/4 cup shelled pistachios
- 1/4 cup raisins
- 2 tablespoons butter or ghee
- 1 teaspoon sugar
- 1 teaspoon salt (for boiling water)
- 2 tablespoons canola oil
Instructions
- Rinse basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes.
- Bring a pot of salted water to boil. Add the rice and boil for 6–8 minutes until it’s soft on the outside but firm inside. Drain and set aside.
- In a pan, melt butter and sauté carrots, orange zest, barberries, and raisins. Add sugar and cook until soft and aromatic. Remove from heat.
- Bloom saffron by crushing threads and steeping them in hot water for 5–10 minutes.
- In a non-stick pot, add canola oil and a bit of butter. Optionally line with potato slices or flatbread for tahdig. Begin layering: rice, jeweled mix, nuts. Repeat, finishing with rice on top. Drizzle saffron water over.
- Cover the lid with a clean towel, place it tightly on the pot, and steam over low heat for 45 minutes.
- Gently fluff rice with a fork and transfer to a platter. Garnish with extra pistachios and jewels. Serve warm.
Notes
- For enhanced flavor, add saffron water during the layering process for richer taste.
- Adjust the sweetness by increasing or decreasing the sugar based on preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Boiling, Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg