Persian Rice with Pistachios and Dill

1. 1

   Rinse rice in several changes of cold water in a large bowl until water runs clear.

2. 2

   Drain in a large sieve.

3. 3

   Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes.

4. 4

   Drain in large sieve.

5. 5

   Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice.

6. 6

   Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid.

7. 7

   Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.

8. 8

   Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom).

9. 9

   Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.