Persian Rice with Dates and Pistachios
Aromatic Persian basmati rice cooked with saffron, turmeric, chopped dates, and pistachios, layered to form a golden crispy crust known as tahdig.
Equipment
- 1 Mixing bowl
- 1 Colander
- 1 Large pot
- 1 Ladle
- 1 Chopstick for creating steam holes
Ingredients
Main ingredients
- 2 cups basmati rice
- 2 tbsps olive oil
- 1 tablespoon saffron water
- 1 teaspoon turmeric
- 8-10 dates pitted and chopped
- ¾ cup chopped pistachios
- 1 teaspoon cardamom
- Salt to taste
Instructions
Instructions
- Begin by rinsing rice with cold water several times until the water runs clear. If you have the time, soak for an hour to overnight.
- While rice is soaking, stir together the chopped dates, pistachios and cardamom and set aside.
- Bring a large pot of water to a boil and add rice. Cook for about 6-7 minutes then test to see how done rice is. It should be par-cooked with the middle still being hard and the outside softer.
- Once done, drain rice in a colander and wipe the pot dry.
- Bring pot up to medium-high heat and drizzle with enough olive oil to coat the bottom. Stir in saffron water and turmeric.
- Slowly add the rice back into the pot with a large spoon or ladle, making sure the bottom rice layer is evenly spread on the bottom. Add in half the rice, scatter the date pistachio mixture, then top with the remaining rice creating a mound.
- Use a chopstick to poke several holes into the rice to help steam escape. Wrap a towel over the pot lid tightly, close the lid and cook on medium-high for 10–12 minutes until rice is fluffy and cooked through.
Notes
Have fun with the additions and use what you have, such as almonds, pine nuts or other dried fruit. Avoid using heavy cast iron pots for this dish since they make flipping harder.