Rice with Herbs and Pistachios
Lacto-Ovo Vegetarian Recipes Side Dishes Rice
A new and original way to prepare rice. And the result is perfect! Absolutely perfect!
The crust served on top for everyone at the table is a Persian delicacy, so don't leave it in the pot, even if at first it might look to the uninitiated like you burned the rice. Admit that you thought that when you saw the photo! 😉 When you taste it you'll realize that's not the case and you'll understand why Persians treasure this crust called "tahdig" so much. In fact, if you remember, a successful paella also boasts a perfect crust underneath, called "socarrat".
But be careful! The crust must be golden, not burnt! For that, follow exactly the steps described in the recipe and use quality basmati rice.
Ingredients
1 cup basmati rice
1/4 bunch parsley
3-4 sprigs dill
3-4 green onion stems (or chives)
2 heaping tablespoons pistachios chopped with a knife
2 tablespoons yogurt (or sour cream)
1 pinch turmeric
1 tablespoon oil
salt
Servings: 4
How to prepare rice with herbs and pistachios
- Bring 3-4 cups of water and 1 teaspoon of salt to a boil.
- While the water heats, wash the rice in several changes of water, until the water runs clear.
- When the water boils, add the rice and cook for exactly 8 minutes from that moment. If you taste it, the rice should be almost cooked but you should still feel it's a bit firm in the center. Under no circumstances let it cook completely!
- Drain the rice and run it under cold water to stop the cooking. Add the finely chopped herbs and pistachios. Add salt to taste. You can taste it to be sure.
* there's no limit on herbs and pistachios; add what you like most in whatever quantities you want; the more you add, the more flavorful the rice. - On the bottom of a pot (I used a 17 cm diameter one), put water just enough to form a thin film (1-2 tablespoons). Add the oil and move the pot so the water mixes with the oil.
- Mix the yogurt with the turmeric and 4 tablespoons of rice. Spread the obtained paste on the bottom of the pot. This paste will become the delicious crust I was telling you about.
- Put the rice over the paste and shape it into a mound. The goal is for the rice not to touch the sides of the pot, only the bottom.
- Make 4-5 holes in the mound with the handle of a wooden spoon. Don't pierce through the yogurt layer. The holes allow steam to circulate in the pot, because from now on the rice will cook in steam.
- Place a towel over the pot, then put the lid on and lift the edges of the towel onto the lid so they don't burn. It will look like a turban. The towel's purpose is to seal the pot as tightly as possible.
* if you don't have a lid that fits perfectly, first put aluminum foil over the pot, then the towel, then the lid. - Put the pot on the smallest burner. Turn the heat to maximum and let it cook for 1 minute, until you hear the contents start to sizzle. Then reduce heat to minimum and cook for 35 minutes.
- Lift the lid and gently stir the rice with a fork. Adjust salt if needed.
- Transfer all the rice to a platter, arranging it in a mound shape. With a spoon, remove the crust from the bottom of the pot and sprinkle it over the rice.
- Serve immediately.
Parboiled rice with herbs and pistachio
Yoghurt and rice paste
Water and oil film on the bottom of the pot
Paste on the bottom of the pot
Make holes in the mound shaped rice
Cook with a "turban" on
Rice with Herbs and Pistachios
