Toasted Persian Pistachio Rice with Rose Petals

Name: Toasted Persian Pistachio Rice with Rose Petals
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Side Dish
Ingredients: 2 cups Basmati rice; 4 cups water; 1 tsp salt; 2 tbsp vegetable oil; 1/4 tsp saffron threads; 2 tbsp warm water; 1/2 cup toasted pistachios; 1/4 cup dried rose petals; 2 tbsp butter; 1/4 cup golden raisins; Pinch of salt; Pinch of white pepper

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

2 cups Basmati rice

4 cups water

1 tsp salt

2 tbsp vegetable oil

For the Saffron Water

1/4 tsp saffron threads

2 tbsp warm water

For the Pistachio Mixture

1/2 cup toasted pistachios

coarsely chopped

1/4 cup dried rose petals

food grade, loosely packed

2 tbsp butter

1/4 cup golden raisins

For Final Assembly

Pinch of salt

Pinch of white pepper

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