Shah Pilaf with Saffron and Pistachios

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1/4 cup (60ml) hot water 1/4 cup (60ml) hot water
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 cup (75g) shelled pistachios, toasted and roughly chopped 1/2 cup (75g) shelled pistachios, toasted and roughly chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 54g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, dissolve the saffron threads in hot water and set aside.
3. 3.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the ground cinnamon, cardamom, and cumin to the pot and cook for another minute, stirring constantly.
5. 5.
   Add the drained rice to the pot and stir well to coat the grains with the spices.
6. 6.
   Pour in the water and add the saffron mixture. Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
8. 8.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and transfer it to a serving dish.
10. 10.
    Sprinkle the toasted pistachios over the pilaf and serve hot.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before using.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Pistachios — Toast the pistachios in a dry skillet over medium heat for a few minutes until they become fragrant and lightly golden. Be careful not to burn them.

Tips & Tricks

• For an extra layer of flavor, you can add a handful of dried barberries to the pilaf during the last few minutes of cooking.
• To achieve a crispy bottom layer of rice, known as "tahdig," place a thin layer of oil or butter in the bottom of the pot before adding the rice.
• If you prefer a more pronounced saffron flavor, you can increase the amount of saffron threads used.

Serving advice

Serve the Shah Pilaf as a main dish accompanied by a fresh salad or yogurt on the side. It pairs well with grilled meats or roasted vegetables.

Presentation advice

Garnish the Shah Pilaf with a sprinkle of additional saffron threads and some chopped pistachios for an elegant touch. Serve it in a decorative serving dish to showcase its vibrant colors.