This wonderful recipe for Persian rice is from "The Joy of Cooking."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees.

  • Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve.

  • Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet.

  • Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact.

  • Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour.

  • Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.

Reviews (2)

22 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
I love this recipe, but I mix the fruit in with the rice instead of layering it. I also carmalized red and white onions together.
Rating: Unrated
Oh my gosh, this is DELICIOUS!!!