Persian pilafs play with the contrast between sweet and savory flavors. Here the rice is first cooked, then fried to get a nice crust, referred to as tahdig, which is highly appreciated in Persian homes.
It works very well with aromatic meat dishes but can also easily be expanded to a main course itself by adding cooked meat, fish, or poultry and more vegetables.–Andreas Viestad
Persian Rice Pilaf with Saffron
- Quick Glance
- 40 M
- 1 H
- Serves 6 to 8
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Recipe Testers Reviews
This dish appeals to the eyes as well as to the palate. It’s visually stunning with jewel-like pomegranate arils adding beauty as well as an exotic flavor. But that is not all! Just think cardamom, cinnamon, turmeric and saffron. Those flavors conjure images of exotic locales and markets. The depth of flavor is remarkable. Sauteed onion and apricots balance the dish, and yogurt and butter add creaminess. One suggestion I would make is to steep the saffron threads in hot water before adding them to the dish, which is what I did. The recipe lists paprika as optional and we added that as well. Whew! Many flavors going on, but nothing whatsoever felt or tasted out of place. In fact, the next day when we heated up the leftovers, we also added toasted slivered almonds for even more crunch. While the nuts were unnecessary, we loved it this way. We served it with roast leg of lamb with Moroccan spices. A glorious meal to behold. I am itching to make this rice for my in-laws when they visit next!