Persian jewelled pilaf

This Persian jewelled pilaf is richly flavoured with spices and cooked with dried fruit and nuts such as currants, barberries, almonds and pistachios. The best part is the prized tahdig, the golden, crisp and buttery crust that forms at the bottom of the rice pot.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Spiced Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• ½ tsp saffron threads
• 2 tbsp butter
• 1 onion, finely chopped
• ¼ tsp fennel seeds
• ¼ tsp cumin seeds
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground black pepper
• ¼ tsp ground cumin
• 1 ½ cups good-quality basmati rice
• 1 lemon, finely zested
• ⅓ cup dried apricots
• ⅓ cup currants
• ⅓ cup barberries (see Note)
• ⅓ cup slivered almonds, plus extra to serve
• ⅓ cup pistachio kernels, plus extra to serve
• Salt and black pepper
• 1 small bunch mint, roughly chopped
• 1 small bunch flat-leaf parsley, roughly chopped

Resting time: 10 minutes

Instructions

1. Soak the saffron in 2 ½ cups warm water. Melt the butter in a large, heavy-based saucepan, then sauté the onion until softened. Stir through the whole spices and cook for 1 minute, until fragrant. Add the remaining ground spices and the rice, stirring well to coat.
   
2. Add the saffron and the soaking liquid, lemon zest, fruit and nuts (reserve a few to garnish!). Season well with salt and pepper, mix well, then cover with a tight-fitting lid and cook on medium-low for 12 minutes. Let rest for 10 minutes before serving. Fluff the rice with a fork, then transfer it to a large serving platter and sprinkle with the reserved nuts and herbs.

Note

• If you can’t find barberries, substitute with dried (unsweetened) cranberries.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Spiced Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G