Persian rice

[jrichards]

Does anyone know what type of rice is used in a Persian rice dish? I know that they put saffron on top, and you have the option of also spicing with sumac.

Any and all suggestions about how to make this, where to find the rice, etc. are welcome.

Thanks.

Jennifer

[chloe25]

oOoh i LOVE persian rice!!!! its a staple in my home! =)

i usually use basmati rice and this recipe from epicurious..i have also used toasted pine nuts as well. there is a plain version of this recipe after the dill one....sooo YUMMY!!!!!

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PERSIAN RICE WITH PISTACHIOS AND DILL


Tah-dig—the crunchy crust of rice on the bottom of the pot—is considered by many to be the prize of Persian rice. Here it is rivaled by the surprise of pistachios, whose natural sweetness is brought out by the dill.

Active time: 20 min Start to finish: 1 hr

3 cups basmati rice (1 1/4 lb)
4 qt water
3 tablespoons salt (for water) )
3/4 stick (6 tablespoons) unsalted butter
2/3 cup chopped fresh dill
1 cup coarsely chopped shelled natural pistachios (5 oz)

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.

Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.

Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

Makes 8 to 10 (side dish) servings.

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PERSIAN RICE WITH GOLDEN CRUST


Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

2 quarts water
2 tablespoons salt
1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
3 tablespoons unsalted butter

In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.

In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.

Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.

Serves 4 to 6 as a side dish.