Crusty Persian Rice with Cinnamon and Pistachio
2 1/2 c Basmati rice (18 ounces) 2 tb Salt (plus 1/4 teaspoon) 1/8 ts Saffron threads 1 sm Orange 6 tb Butter 1 ts Sugar 1/4 ts Cinnamon 1/2 c Shelled unsalted pistachios -(2 1/2 o...
Ingredients
- 21/2 c basmati rice (18 ounces)
- 2tbsp salt (plus 1/4 teaspoon)
- 1/8tsp saffron threads
- 1small orange
- 6tbsp butter
- 1tsp sugar
- 1/4tsp cinnamon
- 1/2cup shelled unsalted pistachios
Directions
- 1
2 1/2 c Basmati rice (18 ounces) 2 tb Salt (plus 1/4 teaspoon) 1/8 ts Saffron threads 1 sm Orange 6 tb Butter 1 ts Sugar 1/4 ts Cinnamon 1/2
- 2
Drain and repeat procedure 5 times
- 3
Return rice to the bowl and gently fill the bowl with cold running water
- 4
Keep the water running gently into the bowl until the liquid runs clear
- 5
Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours
- 6
Can let stand at room temperature overnight.) Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle
- 7
Keep the water boiling while slowly adding the drained rice
- 8
Simmer for 5 minutes