Persian Bejewelled Rice
500g Basmati Rice
3 TBL Olive Oil
150g Salted Butter
Murray River Salt Flakes
50g Pistachios, shelled
50g Almonds, Slivered
50g Barberries
40g Dried Orange Peel
125g Caster Sugar
- Fill a large saucepan with boiling water over MED-HIGH heat.
Add rice and boil for 8 minutes. - Drain the rice and rinse under running cold water, to remove the starch, until cool. Drain and shake off as much of the excess water as possible.
- Return the pan to the stove and turn down to the lowest heat setting.
If the pan is non stick, line the base with some baking paper.
Add 2 TBL oil and 50g of butter as well as a generous sprinkling of flakey salt. Gentley scatter the rice over the oil, forming a peak in the centre. - Wrap the pan lid in a tea towel to lock in the steam and cover the rice.
- Cook for 1 hour, then check to see if the grains at the top are white and fluffy – if not then continue steaming until done.
- Meanwhile, place a large frying pan over high heat, add remaining butter, oil and all the nuts, fruit and sugar – stir to combine, allowing the sugar to dissolve into the buttery nut mixture. Reduce the heat and cook until the fruits are soft but not discoloured.
- Once the rice is cooked, fill a large mixing bowl with rice and stir in the nut mixture. Season to desired taste.
The bottom of the pan will have formed a golden crust (Tahdig), peel away the baking paper and divide among the plates to enjoy