Description
Fragrant basmati rice, studded with sweet dates and crunchy pistachios, makes a stunning side dish. Perfect for special occasions or a weeknight upgrade.
Ingredients
Units
Scale
- 2 cups (473 ml) basmati rice
- 2 tbsps olive oil
- 1 tbsp saffron water
- 1 tsp turmeric
- 8-10 dates pitted and chopped
- 3/4 cup chopped pistachios
- 1 tsp cardamom
- Salt
Instructions
- Rinse rice with cold water several times until the water runs clear. If desired, soak for 1-12 hours.
- Stir together chopped dates, pistachios, and cardamom; set aside.
- Bring a large pot of water to a boil; add rice. Cook for 6-7 minutes, until par-cooked.
- Drain rice in a colander; wipe the pot dry.
- Heat the pot to medium-high heat; drizzle with olive oil. Stir in saffron water and turmeric.
- Add rice to the pot, creating an even layer on the bottom. Add half the remaining rice gently, forming a mound.
- Scatter the date-pistachio mixture over the rice; top with the remaining rice, forming a mound.
- Use a chopstick to poke several holes in the rice to allow steam to escape.
- Wrap a clean kitchen towel over the lid and place it on the pot.
- Cook on medium-high heat for 10-12 minutes, until the rice is cooked through and fluffy.
- Invert the pot onto a platter to serve the crispy tahdig on top, or spoon the rice onto a platter and serve the crispy rice alongside.
Notes
- For a richer flavor, toast the pistachios lightly in a dry pan before adding them to the rice.
- If saffron threads are used instead of saffron water, steep 1/2 teaspoon of threads in 1/4 cup of hot water for at least 15 minutes before using.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little water or steam.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 5