Description
A classic Persian rice dish featuring fragrant basmati, sweet peas, fresh dill, and pistachios, all steamed to fluffy perfection over a coveted golden, crispy crust known as tahdig.
Ingredients
Units
Scale
- 300g (10.6 oz) basmati rice
- 2 tablespoons sea salt
- 350g (12.3 oz) peas
- 70ml (4.7 tbsp) rapeseed oil
- 1 large Spanish onion (chopped)
- 1 tablespoon flour
- 1 bunch of dill (chopped)
- 100g (3.5 oz) pistachio nuts
- 40g (2.8 tbsp) unsalted butter
- 1 garlic clove
- 1 strip of lemon peel
- Neutral oil e.g. sunflower or rapeseed
Instructions
- Wash the rice in cold running water, then soak for 30 minutes in a large bowl of lukewarm water, stirring occasionally to loosen the starch.
- Strain the rice and rinse again with warm water.
- Boil 2 liters (about 8.5 cups) of water in a large saucepan, add the sea salt, and then the rice.
- Boil, uncovered, for five minutes.
- Quickly blanch the peas in boiling water in a separate pan for thirty seconds, then drain.
- Test the rice: it should be soft on the outside but still hard in the middle.
- Drain the rice in a sieve and rinse with warm water, shaking and tossing to drain as much water as possible.
- Melt the unsalted butter in a small saucepan and add 2 tablespoons (30 ml) of warm water.
- Heat a separate large saucepan over medium heat and add the rapeseed or neutral oil and 2 teaspoons of water (be careful, as it may splatter).
- When the oil begins to sizzle, carefully spoon in a layer of rice to cover the base of the pan (this will create the tahdig).
- Quickly mix the peas with the remaining rice and then gradually, spoon by spoon, build a pyramid of rice over the base layer.
- Poke five or six holes into the pyramid using the handle of a wooden spoon to allow the steam to escape.
- Sit the garlic clove and lemon peel on top of the rice.
- Drizzle the melted butter and water mixture evenly over the rice.
- Wrap the saucepan lid in a tea towel, tucking it in carefully so it does not touch the heat source, and cover the pan.
- Leave the rice on a high heat for two to three minutes until steam is escaping from the sides of the pan, then turn the heat to low and leave for 40 minutes without opening the lid.
- Meanwhile, season the flour with salt and pepper, toss the chopped Spanish onion in it, and fry in 1-2 tablespoons (15-30 ml) of neutral oil over a medium heat for 20-25 minutes until golden brown and crispy.
- When ready to serve, place the saucepan into a basin of cold water for a few seconds to help separate the crispy tahdig base from the pan.
- Stir most of the chopped pistachio nuts and chopped dill through the rice, saving some of both for garnish on top.
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Category: Main Course
- Cuisine: Persian