The Best Persian Rice | How to Make Jeweled Rice Pilaf by Lounging with Lenny

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

barberries

🥗Healthier: cranberries

💰Cheaper: raisins

Cranberries are a more accessible tart fruit alternative.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

Dice one large onion small.

Medium dice 1/3 cup of dry apricots.

Wash 2 cups of basmati rice until the water runs clear.

Bring a pot of water to a boil, add 2 tablespoons of kosher salt, and add the rice.

Boil the rice on medium-high heat for about 6 to 7 minutes until partially cooked.

Drain the rice and rinse with cold water to stop the cooking process.

Steep saffron threads in 1/4 cup of hot water for about 10 minutes.

In a saucepan, melt 1 tablespoon of butter and add the diced onion; sauté for about 4 to 5 minutes.

Add saffron water, 1/8 teaspoon of cinnamon powder, allspice, cumin, black pepper, and ground cardamom; mix and season with salt.

Add 1/3 cup of raisins and 1/3 cup of dried cherries; sauté for a couple of minutes and set aside.

In a non-stick pot, melt 5 tablespoons of butter and transfer half of the rice, spreading it evenly.

Lay down half of the fruit mixture on top of the rice, then add some pistachios and slivered almonds.

Cover with the remaining rice and add the rest of the fruit mixture, leaving some for decoration.

Add remaining pistachios and almonds on top.

Toast the rice on medium-high heat for 5 to 6 minutes without covering it.

After 6 minutes, make about five holes in the rice with the back of a spoon.

Place a plate that fits the pot on top of the rice, cover with paper towels, and then cover the pot with a lid.

Reduce heat to low and let the rice cook for 30 minutes.

After 30 minutes, shut off the heat and let the rice rest for 10 minutes.

Flip the pot over onto a larger plate to serve, ensuring the bottom of the rice is crispy and golden brown.

Decorate the rice pilaf with remaining fruits and nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens