Persian Jeweled Rice with Tahdig
INGREDIENTS
2 cups basmati rice
1 heaping tablespoon kosher salt
White vinegar or apple cider vinegar (optional)
Turmeric
Saffron (optional)
~⅓ cup olive oil
1 yellow onion, finely diced
3 carrots, peeled and sliced into thick matchsticks
¼ - ½ cup barberries, sorted, soaked, and rinsed (substitute for pomegranate seeds, dried cranberries, or currants) - here is one you can buy on amazon if you don’t have access to a Persian market
¼ - ½ cup raisins
¼ cup pistachios, roughly chopped (substitute for slivered almonds)
METHOD
Place rice in a large stainless steel pot and fill with tap water so that rice is completely covered.
Use your hands to swirl the rice around and then drain the water. Add fresh water to the pot, swirl rice, and rinse again. Repeat one more time until the water runs more clear.
Next, add enough water into the pot so that the rice is completely covered plus more (about 1-2 inches above the rice), about 4 cups of water.
Add salt, a drizzle of olive oil, and a splash of vinegar to the rice. Stir.
Bring to a boil, stirring occasionally. Once the rice comes to a boil, lower the heat so that the rice is simmering and cook for a couple more minutes or until the rice has just lost its crunch (keep tasting a few grains to check for doneness).
Drain the rice into a colander.
Pour some cold water around the perimeter of the rice and shake the rice around in the colander to release some steam.
Rinse and dry the pot and return to heat.
Add ⅓ cup of oil to the pot. Let it heat up for a minute and a few pinches of turmeric. If you have ground saffron available, you can add a pinch as well. Swirl the pot around and then when the oil is hot add ¼ cup of water. Swirl again until everything is combined. Reserve about ⅓ of the mixture in a bowl.
Pour the rice into the pot. Pour reserved oil over the top of the rice.
Cover with the lid and cook on medium-low heat until steam is released when the lid is lifted, about 10 minutes.
Place a paper towel square or kitchen towel under the lid to reduce condensation.
Cook the rice for approximately 1-1.5 hours on low heat until the bottom of the rice is crispy and the top layer is fluffy.
In a large pan, heat up olive oil and then sauté diced onion until golden brown.
Add carrots, turmeric, saffron, salt, and pepper and cook until carrots begin to soften.
Add rinsed barberries and raisins. Cook for a few minutes and then taste and adjust for seasoning.
Add cooked rice and pistachios. Mix. Taste and adjust for seasoning.
