David Taniss Persian Jeweled Rice Recipes

PERSIAN JEWELED RICE

Steps:

• Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
• Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
• Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
• Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
• Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.

PAULA GABRIEL'S PERSIAN RICE WITH TAH DIG CRUST

Steps:

• Put the rice in a large bowl and fill with water. Stir, and drain. Repeat 2 more times. Place the rice in a 4-quart pot and add enough water to cover the rice by 1 inch. Stir in the salt.
• Place over high heat. Bring to a boil, reduce heat to medium and cook, uncovered, for 10 minutes. In a strainer, rinse rice completely under cold running water.
• Meanwhile, melt 1 tablespoon of the butter with the saffron and 3 tablespoons of water, in a small pan.
• Remove 1 cup of the rice to a bowl and stir in the yogurt and 1/4 teaspoon of the saffron butter mixture.
• Put the remaining butter and oil in a 3- or 4-quart pot over medium low heat. When the butter is melted, add the yogurt rice and spread evenly on the bottom of the pot. Spoon in the rest of the rice.
• With a rubber spatula, carefully push the rice away from the sides of the pot, scraping it up into a mound. In the center of the mound, pierce 3 vent holes about an inch apart, with a knife.
• Pour the remaining saffron-butter mixture over the rice and cover with a clean, dry dishcloth and the pot cover. Cook on medium low for 40 minutes.
• Dip the bottom of the pot in a tub of cold water. Spoon the rice into a serving bowl, leaving the crusty portions in the pot. Then with a metal spatula, scrape the crust out and place on top of the rice. And serve sprinkled with sumac.