Persian Rice with Dates and Pistachios

4.84 from 24 votes

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.

Prep Time10

Cook Time20

soaking1

Total Time30

Course: Side Dish

Cuisine: Mediterranean

Keyword: Persian rice with dates, rice with dates

Servings: servings

Calories: 383kcal

Begin by rinsing rice with cold water several times until the water runs clear.
if you have the time, soak for an hour to overnight.
While rice is soaking, stir together the chopped dates, pistachios and cardamom and set aside.
Bring a large pot of water to a boil and add rice. Cook for about 6-7 minutes then test to see how done rice is. It should be par-cooked with the middle still being hard and the outside softer.
Once done, drain rice in a colander and wipe the pot dry.
Bring pot up to medium-high heat and drizzle with enough olive oil to coat the bottom. Stir in saffron water and turmeric.
Slowly add the rice back into the pot with a large spoon or ladel, making sure the bottom rice layer is evenly spread on the bottom. Then add in half the rice, being gentle and not pressing it in, but creating a mound.
Scatter the date pistachio mixture on top of the rice and then finish with the rest of the rice, creating a mound.
Use a chopstick to press in several holes into the rice. This will help the steam escape easily.
Wrap a clean kitchen towel over the lid and place the lid onto the pot.
Cook the rice for about 10-12 minutes on medium-high heat until the rest of the rice is fully cooked and fluffy.
Once done, you can either invert the entire pot onto a platter so the crispy tahdig is on top, or you can spoon the rice onto a platter and serve the crispy rice along side.

Have fun with the additions and use what you have, such as almonds, pine nuts or other dried fruit.

This is not the time to use a heavy cast iron pot, but instead a cheaper and lighter pot, which will help to invert the rice if you chose to.