Persian Rice with Cinnamon Pistachios and Golden Raisins
Transport your taste buds to the vibrant flavors of the Middle East with this stunning Persian Rice with Cinnamon Pistachios and Golden Raisins. Featuring fragrant basmati rice infused with saffron and layered to create the coveted crispy tahdig, this dish is a feast for the senses. Toasted pistachios and plump golden raisins add luxurious texture and sweetness, while warm spices like cinnamon and cardamom bring captivating depth to every bite. Perfect as a show-stopping side or a centerpiece for any celebration, this Persian-inspired recipe balances aromatic, nutty, and slightly sweet notes with a hint of savory richness. Garnish with fresh parsley or cilantro for a burst of color and freshness. Whether you’re hosting a dinner party or elevating a weeknight meal, this dish is sure to impress both the eyes and the palate!
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Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.5 cup Pistachios, roughly chopped
- 0.5 cup Golden raisins
- 0.25 teaspoon Saffron threads
- 2 tablespoons Boiling water (for saffron)
- 1 teaspoon Sugar
- 1 medium Onion, finely chopped
- 2 tablespoons Parsley or cilantro, chopped (optional for garnish)
Directions
Step 1
Rinse the basmati rice under cold water several times until the water runs clear to remove excess starch. Set it aside to drain.
Step 2
In a medium pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the rinsed rice to the boiling water. Cook the rice for 6-7 minutes until it is al dente, then drain and rinse with cold water to stop further cooking. Set aside.
Step 3
In a small bowl, combine the saffron threads with 2 tablespoons of boiling water and 1 teaspoon of sugar. Let it steep while you prepare the other components.
Step 4
Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until golden and soft.
Step 5
Add the ground cinnamon, ground cardamom, pistachios, and golden raisins to the pan. Stir for 2 minutes to toast the nuts and plump the raisins. Remove this mixture from the pan and set it aside.
Step 6
In the same pan, melt 3 tablespoons of unsalted butter over low heat. Spread 1/3 of the cooked rice over the bottom of the pan.
Step 7
Drizzle half of the saffron mixture over the rice layer. Add another 1/3 of the rice on top, followed by the remaining saffron water. Finish with the last layer of rice.
Step 8
Cover the pan with a clean kitchen towel or paper towel and place a tight-fitting lid on top. Cook over low heat for 20-25 minutes to allow the rice to steam and develop a golden, crispy bottom layer called 'tahdig.'
Step 9
Remove the pan from heat. Carefully spoon the rice onto a serving platter, mixing lightly to distribute the saffron color evenly but ensuring the tahdig layer remains intact.
Step 10
Top the rice with the cinnamon pistachio and raisin mixture. Garnish with chopped parsley or cilantro if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1716.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1665.0 |
| Total Fat 92.1g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 93mg | 0% |
| Sodium 3605.3mg | 0% |
| Total Carbohydrate 196.0g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 65.7g | |
| Protein 30.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 272.8mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1502.9mg | 0% |
Source of Calories