Persian Saffron Rice with Pomegranate Glaze and Toasted Pistachios

Ingredients

• •2 cups basmati rice
• •1/2 teaspoon saffron threads
• •1/4 cup warm water
• •3 tablespoons unsalted butter
• •1/2 teaspoon salt
• •2 tablespoons pomegranate molasses
• •1/4 cup pomegranate seeds (arils)
• •1/4 cup chopped toasted pistachios
• •2 tablespoons vegetable oil
• •4 cups water

Instructions

1. 1

   Wash the basmati rice thoroughly under cold water until the water runs clear to remove excess starch.

2. 2

   In a small bowl, combine the saffron threads with 1/4 cup of warm water and let it bloom for 5-10 minutes to release its vibrant color and aroma.

3. 3

   In a large pot, bring 4 cups of water to a boil and add the rice along with 1/2 teaspoon of salt. Cook for 6-8 minutes or until the rice is partially cooked but still firm in the center. Drain and set aside.

4. 4

   In the same pot, melt 3 tablespoons of unsalted butter over medium heat, then add 2 tablespoons of vegetable oil.

5. 5

   Spread half of the rice in an even layer at the bottom of the pot, drizzle half of the bloomed saffron water over it, and then layer the remaining rice on top. Drizzle the rest of the saffron water over the top layer.

6. 6

   Reduce the heat to low, cover the pot with a lid wrapped in a clean kitchen towel to trap steam, and let the rice cook for 30-40 minutes until fluffy and fragrant.

7. 7

   Meanwhile, prepare the pomegranate glaze by gently heating 2 tablespoons of pomegranate molasses in a small saucepan over low heat. Stir occasionally and remove from heat once slightly thickened.

8. 8

   Once the rice is cooked, transfer it to a serving platter and drizzle the pomegranate glaze evenly over the top.

9. 9

   Garnish the rice with pomegranate seeds and toasted chopped pistachios for a pop of color, flavor, and crunch before serving.