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Polow (Persian Rice with Pistachios and Dill)

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Polow (Persian Rice with Pistachios and Dill)

Polow (Persian Rice with Pistachios and Dill)

amanda

Equipment

  • - Instant Pot Duo Electric Pressure Cooker with Lid & Stainless Steel Combination Trivet: A versatile pressure cooker ideal for rice dishes and much more, easy to clean with a variety of settings.

  • - Hamilton Beach 8-Cup Measuring Cup Set (BPA Free): Includes measuring cups from 1/4 cup up to 3 quarts for precise ingredient quantities in recipes.

  • - OXO Good Grips Cook's Choice Stainless Steel Rice Cooker (2 Quart): Offers excellent rice-cooking results, multifunctional kitchen gadget capable of cooking various types of grains.

  • - KitchenAid 5-Quart Stainless Steel Stand Mixer with Bowl Set: Versatile appliance for mixing and can help knead dough or combine ingredients if required by the recipe.

  • - OXO Good Grips Adjustable Meat Tenderizer Mallet (4-Piece Set): Used for tenderizing meat, also useful in gently flattening nuts before adding them to rice.

  • - OXO Good Grips 8 Piece Measuring Spoon and Cup Set: Provides easy-to-read measurements for accurate spice, liquid ingredient measurement in recipes.

  • - KitchenAid Commercial Grade Food Grinder with Attachments (12 Tablespoons): Useful for creating spice mixes or preparing dried herbs before cooking, not directly needed for rice recipe.

  • - OXO Good Grips Measuring Cup with Markings (24-Piece Set): Ensures precise measurements for dry and liquid ingredients to guarantee the intended outcome of a recipe.

  • - OXO Bone Flipper for Roasting or Grilling Poultry: Useful if roasted poultry is added as a variation of the dish, not directly required for rice cooking.

  • - Cuisinart 8-Cup Stainless Steel Measuring Cup Set (BPA Free): Another set of accurate measuring cups for dry and liquid ingredients to ensure recipe accuracy.

Ingredients

  • 3 cups basmati rice (1 1/4 pounds)

  • 3 tablespoons salt

  • 1/2 teaspoon saffron threads, crumbled

  • 1/2 cup plain yogurt

  • 1 tablespoon unsalted butter

  • 2/3 cup fresh dill, chopped

  • 1 cup shelled natural pistachios (about 5 ounces), coarsely chopped

  • 6-quart wide, heavy pot, preferably nonstick; parchment paper

Instructions

1

Instruction 1

Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.
2

Instruction 2

In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.
3

Instruction 3

In pot over moderately high heat, combine 4 quarts cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.
4

Instruction 4

In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
5

Instruction 5

Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
6

Instruction 6

In cleaned pot over moderately low heat, melt butter. Add rice–yogurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
7

Instruction 7

Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
8

Instruction 8

Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.
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