Toasted Persian Pistachio Rice with Rose Petals
An aromatic dish that transports you to the heart of Persia.
This fragrant Persian rice dish combines the nutty flavor of pistachios with the floral notes of rose petals, creating an elegant and exotic side dish.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Rice
For the Saffron Water
For the Pistachio Mixture
For Final Assembly
Preparation
Preparing the Rice
Rinse the rice
Rinse the Basmati rice under cold water until the water runs clear.
Use a fine sieve to rinse and drain the rice thoroughly.
Boil rice
In a large pot, bring water to a boil. Add salt and rice.
Cook and drain
Stir and cook until the rice is al dente. Drain and set aside.
Do not allow the rice to become mushy during boiling.
Making the Saffron Water
Crush saffron
Gently crush the saffron threads in a small bowl.
Steep saffron
Add warm water to the saffron and let it steep for 5 minutes.
Set aside
Set aside for later use.
Cooking Process
Toast pistachios
Toast the pistachios in a dry pan over medium heat until fragrant.
Melt butter and plump raisins
Melt butter in a pan on low heat and add the raisins to plump them up.
Layer the rice
In a large pot, layer part of the rice, sprinkle in the toasted pistachios, rose petals, and saffron water. Repeat layers.
Plating & Serving
Toasted Persian Pistachio Rice with Rose Petals
Toasted Persian Pistachio Rice with Rose Petals
Plating
Serve the rice in a large platter, garnished with extra rose petals and pistachios for an appealing presentation.