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1
Put rice in medium bowl with water to cover.
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2
Drain and repeat procedure 5 times.
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3
Return rice to the bowl and gently fill the bowl with cold running water.
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4
Keep the water running gently into the bowl until the liquid runs clear.
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5
Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours.
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6
Can let stand at room temperature overnight.
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7
Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle.
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8
Keep the water boiling while slowly adding the drained rice.
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9
Simmer for 5 minutes; rinse with cold running water and drain thoroughly.
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10
Remove 1 cup of rice and stir in the saffron threads; set aside.
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11
Put the plain rice in a large bowl.
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12
Peel a 3- by 1-inch strip of zest from the orange and cut into 18 -inch dice.
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13
Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes.
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14
Drain the zest and pat dry.
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15
Heat 1 tablespoon butter in a small skillet and saute the zest for 15 seconds; add the sugar and cook for 30 seconds.
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16
Stir in cinnamon, pistachios, raisins, and 1/4 teaspoon salt; saute, stirring continuously to coat with butter-sugar mixture.
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17
Stir zest mixture into the plain rice.
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18
Melt the remaining butter.
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19
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.
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20
Heat the coated pan until hot.
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21
Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon.
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22
Cover with a mound of the remaining zested rice.
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23
Sprinkle the saffron rice over the top.
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24
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.
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25
Make 2 or 3 additional holes in the rice to allow steam to escape.
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26
Drizzle rice with remaining 4 tablespoons of melted butter.
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27
Cook rice for 6 minutes over low heat, uncovered.
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28
Wrap lid in a linen towel, securing towel ends under or around lid handle.
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29
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.
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30
Remove pan from heat and let stand for 10 minutes.
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31
SERVING: Spoon soft, fluffy rice onto a platter.
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32
Break the bottom crust into pieces and arrange around the fluffy rice.
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33
Serve immediately.
