Persian Jewelled Rice - Iran

[Olga Drozd]

PERSIAN JEWELLED RICE:

Persia, now known as Iran, is home to some of the finest rice dishes in the world. This recipe has a caramelized crust on the bottom, is laden with contrasts in taste, colour and texture and is well worth the slightly tricky cooking method for the amazing results.  Barberries, Persian allspice, saffron and slivered pistachios can be found at Iranian and specialty food stores.  Substitute dried cranberries or currants for the barberries (a small, tart red berry known in Iran as zereshk).  Instead of Persian allspice (sometimes referred to as rice spice), you could use regular allspice, ground cumin, or a combination of 1/2 tsp. ground cardamom and 1/4 tsp. each ground cumin and ground cinnamon.  For a lower-fat version of this dish, you could use less butter; you could also use olive oil instead of butter.  Serve this with a hearty stew, spicy curry, tandoori chicken or perhaps grilled meat or fish.

1 cup dried barberries (250 mL)
Thinly sliced rind of 2 oranges
2 carrots, peeled and cut in thin strips
1 cup granulated sugar
3 cups raw basmati rice (750 mL)
2 Tbsp. salt
1 tsp. saffron threads, or 1/2 tsp. ground saffron
1/2 cup butter, melted
2 Tbsp. plain yogurt
1 tsp. Persian allspice
1 onion, thinly sliced
1/2 cup raisins
2 Tbsp. slivered almonds
2 Tbsp. slivered pistachios

Remove and discard stems from barberries. Cover berries with cold water and soak 20 minutes.  Drain and rinse well.

In medium saucepan, cover orange rind with cold water.  Bring to a boil; drain.

Return rind to saucepan along with carrots, sugar and 1 cup water.  Bring to a boil, reduce heat and simmer 10 minutes; drain.

In large saucepan, bring 8 cups water to a boil.  Meanwhile, place rice in bowl and cover with warm water; drain.  Repeat 4 times.

Add rice and salt to 8 cups boiling water in large saucepan.  Stir, reduce heat and simmer about 10 minutes or until rice is just tender.  Drain.

In small bowl, dissolve saffron in 1/4 cup hot water.

Heat 2 Tbsp. butter in large, heavy bottomed saucepan over low heat.

In medium bowl, combine 2 1/2 cups parcooked rice with yogurt and a few drops of saffron water.  Spread mixture over butter in saucepan. (This layer will form the crust.)  Add half of remaining parcooked rice to saucepan and top with half orange rind mixture.  Sprinkle with 1/2 teaspoon allspice.

Repeat layers with remaining ingredients, forming pyramid shape (which allows rice to expand), ending with allspice.

Pour remaining saffron mixture and 2 Tbsp. butter over rice. Place clean dish towel over saucepan and top with lid. Cook 45 minutes over very low heat.  Place covered saucepan on damp folded tea towel 5 minutes to loosen rice crust from bottom of pan.

Heat remaining butter in small skillet over medium heat.  Add onion. Cook about 5 minutes or until very tender.  Stir in barberries and raisins.  Cook about 1 minute.

To serve, spoon half of cooked rice onto serving platter followed by half of barberry mixture.  Repeat layers with remaining ingredients to form a mound.  Sprinkle with almonds and pistachios.

With spatula, carefully scrape rice crust from bottom of saucepan and serve separately on small plate. Makes 8 servings.