Imagine a dish that combines the delicate fragrance of basmati rice, the vibrant green burst of peas, and the luxurious crunch of pistachios - all in one stunning Persian-inspired creation. This Peas and Pistachio Chelow Rice isn't just a side dish; it's a culinary journey that will transport your taste buds straight to the heart of Iran, promising an explosion of flavor and texture that will make your dinner guests wonder how you became such a magnificent home chef.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Persian
Serves: 4 servings
Ingredients
- 2 cups basmati rice
- 1 cup green peas (fresh or frozen)
- 1/2 cup pistachios, chopped
- 4 cups water
- Salt to taste
- 2 tbsp butter
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear, removing excess starch. This helps prevent the rice from becoming sticky.
- In a large, heavy-bottomed pot, bring 4 cups of water to a boil. Add salt to the water according to your taste preference.
- Add the rinsed basmati rice to the boiling water. Stir gently to prevent the rice from sticking to the bottom of the pot.
- Cook the rice partially, about 7-8 minutes, until it's about 70% cooked. The rice should still have a firm bite in the center.
- Drain the partially cooked rice in a colander, rinsing briefly with cold water to stop the cooking process.
- In the same pot, melt the butter over medium heat. Spread a thin layer of butter on the bottom of the pot to create a crispy tahdig (bottom crust).
- Layer the partially cooked rice back into the pot, creating a pyramid shape. This allows steam to circulate and cook the rice evenly.
- Sprinkle the green peas and chopped pistachios between the rice layers, distributing them evenly.
- Wrap the pot lid with a clean kitchen towel and cover the pot. The towel helps absorb excess moisture and prevents water from dripping back into the rice.
- Cook on low heat for 20-25 minutes. The steam will fully cook the rice and create a crispy bottom layer.
- Once cooking is complete, let the rice rest for 5-10 minutes off the heat to allow the flavors to meld and the texture to settle.
- Carefully transfer the rice to a serving platter, making sure to preserve the crispy tahdig. Gently mix the peas and pistachios throughout the rice.
- Serve hot, optionally garnishing with additional chopped pistachios for extra crunch and flavor.
Tips
- • Always rinse your basmati rice thoroughly to remove excess starch and ensure fluffy, separate grains. • The secret to perfect chelow (Persian rice) is achieving the coveted crispy tahdig (bottom crust) - use medium-low heat and a heavy-bottomed pot. • The kitchen towel trick when covering the pot is crucial: it absorbs moisture and prevents water from dripping back into the rice. • Don't rush the cooking process; low and slow is the key to developing rich flavors and perfect texture. • For an extra luxurious touch, use high-quality butter and consider toasting your pistachios lightly before adding them to enhance their nutty flavor. • Let the rice rest after cooking to allow the flavors to meld and the texture to settle - patience is your culinary friend!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 58g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
