Ingredients
2 cups Royal® Chef’s Secret Basmati Rice
Kosher salt
1/4 cup canola oil
3 tablespoons whole-milk yogurt
1 large egg yolk
1/4 cup Brewed Saffron (see Note), divided
3 tablespoons unsalted butter, thinly sliced
1 lb. carrots cut into thin matchsticks
1/2 cup barberries soaked in cold water for 10 minutes
2 tablespoons brewed saffron
1/2 teaspoon cinnamon
small pinch of cumin
small pinch of coriander
2 tablespoons sugar, divided
1/4 cup slivered almonds
1/4 cup slivered pistachios
Preparation
- In a large bowl, cover the rice with cold water.
- Using your hand, agitate the rice to release the starch, then carefully pour off the water.
- Rinse the rice 5 to 7 more times, until the water runs clear.
- Cover the rice with water, add 2 teaspoons of salt and let soak for 30 minutes, then drain.
- Fill a 5-quart nonstick Dutch oven half full with water, bring to a boil and add 2 tablespoons of salt.
- Add the rice and boil over high heat until it is al dente and just starts to soften; this can takes about 5-10 minutes, depending on your rice (do not overcook it).
- Let stand for 2 minutes, then drain well.
- Wipe out the pot.
- Put the oil in the bottom of the Dutch oven.
- In a small bowl, whisk the yogurt with the egg yolk and 2 tablespoons of the brewed saffron and drizzle over the oil in the pot.
- Gently scatter one-quarter of the rice into the pot (you want it to stay fluffy).
- Cover the pot and set it over moderately high heat until it starts to steam, about 5 minutes.
- Uncover the rice and drizzle with the remaining 2 tablespoons of brewed saffron and 1/4 cup of boiling water.
- Scatter the butter slices on top.
- Cover the pot with a clean kitchen towel, then cover tightly with the lid and secure towel around lid.
- Cook over moderately low heat until the rice is tender and very fragrant, about 45-50 minutes.
- Before the rice is done, prepare the carrots and barberries.
- First heat olive oil and a dab of butter in a large skillet.
- Add carrots and sauce over medium heat until softened a bit about 5 minutes.
- Season carrots with cumin, coriander, cinnamon and 1 tablespoon of sugar.
- Stir to mix lower heat and place lid slightly ajar to capture steam and cook another 5 minutes.
- Set carrots aside and wipe skillet clean.
- Heat more olive oil in the skillet about 1 tablespoon and a dab of butter and add barberries.
- Saute the berries and add 1 tablespoon of sugar and saute over low heat for 1 minute and set aside.
- When rice is ready, remove the kitchen towel.
- Please 2 spatulas of rice in a small dish and color with the 2 tablespoons of brewed saffron to color the rice.
- Set this rice aside for the moment.
- Remove the rice from the pot by the spoonfuls.
- You want to create layers of rice and layers of carrots and barberries.
- Repeat the rice layering and carrot barberry layering until you reach the tahdig at the bottom of the pot.
- Reserve the tahdig and serve on a separate platter.
- Take the reserved saffron rice and place it on top of the rice pile.
- Sprinkle with pistachios and almonds and serve.
NOTE: To brew saffron grind 1/2 Teaspoons saffron with a generous pinch of sugar and then add 4 tablespoons hot water and let ground saffron dissolve. Let stand 30 minutes before proceeding.
