Crusty persian rice with cinnamon and pistachio

 
              CRUSTY PERSIAN RICE WITH CINNAMON AND PISTACHIO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Rice                             Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Basmati rice (18 ounces)
    2       tb           Salt (plus 1/4 teaspoon)
      1/8   ts           Saffron threads
    1       sm           Orange
    6       tb           Butter
    1       t            Sugar
      1/4   ts           Cinnamon
      1/2   c            Shelled unsalted pistachios
                         -(2 1/2 ounces)
      1/2   c            Golden raisins
    2       tb           Vegetable oil
 
   Put rice in medium bowl with water to cover.  Drain and repeat procedure 5
   times.  Return rice to the bowl and gently fill the bowl with cold running
   water. Keep the water running gently into the bowl until the liquid runs
   clear.  Drain, return rice to the bowl with water to cover, and let stand
   for at least 6 hours.  (Can let stand at room temperature overnight.)
   Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle.
   Keep the water boiling while slowly adding the drained rice. Simmer for 5
   minutes; rinse with cold running water and drain thoroughly. Remove 1 cup
   of rice and stir in the saffron threads; set aside.  Put the plain rice in
   a large bowl.  Peel a 3- by 1-inch strip of zest from the orange and cut
   into 1/8-inch dice.  Bring 1 cup of water to boil in a small saucepan, add
   the zest, and simmer for 2 minutes.  Drain the zest and pat dry. Heat 1
   tablespoon butter in a small skillet and saute the zest for 15 seconds; add
   the sugar and cook for 30 seconds.  Stir in cinnamon, pistachios, raisins,
   and 1/4 teaspoon salt; saute, stirring continuously to coat with
   butter-sugar mixture.  Stir zest mixture into the plain rice.
   Melt the remaining butter.  Coat the bottom and sides of a heavy, lidded,
   3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted
   butter mixed with the oil.  Heat the coated pan until hot.  Remove from the
   heat and spread half of the zested rice over the bottom of the pan,
   pressing down well with a spoon.  Cover with a mound of the remaining
   zested rice.  Sprinkle the saffron rice over the top.  Use the handle of a
   wooden spoon to make a hole in the center of the rice deep enough to reach
   the bottom of the pan.  Make 2 or 3 additional holes in the rice to allow
   steam to escape.  Drizzle rice with remaining 4 tablespoons of melted
   butter.  Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a
   linen towel, securing towel ends under or around lid handle. Cover the pot
   with the towel-wrapped lid and steam over low heat for 40 to 60 minutes,
   until a crisp golden crust forms on the bottom of the rice. Remove pan from
   heat and let stand for 10 minutes.
   SERVING:  Spoon soft, fluffy rice onto a platter. Break the bottom crust
   into pieces and arrange around the fluffy rice.  Serve immediately
  
 
 
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