Are you ready to elevate your dinner table with a dish that’s as stunning as it is delicious? Dive into the world of Persian cuisine with our Crusty Persian Rice with Cinnamon and Pistachios! This aromatic rice dish is not just a meal; it’s an experience that will transport your taste buds to the vibrant streets of Iran. With its fluffy basmati rice, the nutty crunch of pistachios, and a hint of warm cinnamon, this recipe is sure to impress your family and friends. Plus, the secret to achieving that coveted crispy bottom, known as tahdig, will have everyone asking for seconds! Don’t miss out on creating this culinary masterpiece—read on for the full recipe!
Ingredients
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
- 1/4 cup pistachios, chopped
- 1 tsp ground cinnamon
- 2 tbsp butter
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear, removing excess starch.
- In a medium-sized heavy-bottomed pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for approximately 18-20 minutes until rice is tender and water is absorbed.
- After cooking, remove lid and let rice rest for 5 minutes to allow steam to redistribute.
- In a separate small pan, melt butter and toast chopped pistachios until lightly golden and fragrant, about 2-3 minutes.
- Gently fold the toasted pistachios and ground cinnamon into the cooked rice, ensuring even distribution.
- To create the traditional Persian crispy bottom (tahdig), place the pot back on low heat with a thin layer of butter, then return rice and press down to form a golden crust.
- Cook on low heat for an additional 10-15 minutes until a crispy, golden-brown crust forms at the bottom of the pot.
- Carefully transfer rice to a serving platter, ensuring the crispy bottom layer is preserved and displayed.
- Garnish with additional chopped pistachios and a light dusting of cinnamon before serving.
Tips
- Rinse the Rice: Always rinse your basmati rice thoroughly to remove excess starch. This step is crucial for achieving fluffy, non-sticky grains.
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot helps distribute heat evenly, preventing the rice from burning while cooking.
- Monitor Cooking Time: Keep an eye on the rice as it simmers. Cooking times can vary based on the type of stove and pot used, so adjust accordingly.
- Rest the Rice: Letting the rice rest after cooking allows the steam to redistribute, resulting in a better texture.
- Perfect the Tahdig: To get that perfect crispy bottom, don’t rush the process. Allow the rice to cook on low heat for the full 10-15 minutes to achieve a golden crust.
- Garnish Generously: When serving, feel free to add extra chopped pistachios and a sprinkle of cinnamon on top for added flavor and visual appeal.
- Pair with Sides: This rice dish pairs beautifully with grilled meats or a fresh salad, making it a versatile addition to any meal.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 45g
Protein: 5g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
