Persian Rice

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Bring to a boil in a large pot: 3 quarts water; 1 tablespoon salt

2. Step 2.

   Stir in: 2 cups white basmati rice; 1 cinnamon stick; 3 whole cloves; 6 black peppercorns; ¼ teaspoon cardamom seeds (from about 3 pods)

3. Step 3.

   Cook uncovered, stirring occasionally, until the rice is almost tender, about 10 minutes. Drain and let stand in a sieve until ready to use. (Leave the spices in the rice.) Melt in a large ovenproof nonstick skillet over medium heat: 1 stick (4 ounces) butter

4. Step 4.

   Spoon off 3 tablespoons of the butter and set aside. Add to the skillet: 1 medium onion, thinly sliced; ¼ teaspoon saffron threads

5. Step 5.

   Cook, stirring, until the onions are golden, about 8 minutes. Spread the onions in an even layer in the skillet. Stir into the cooked rice: 2 tablespoons diced dried apricots; 2 tablespoons dried sweet or sour cherries or golden raisins; 1 teaspoon salt

6. Step 6.

   Spoon the rice over the onions. Smooth the top of the rice with the back of a large spoon and press down very firmly to pack it. Drizzle the reserved butter evenly over the top. Cover with a double layer of foil, pressing down on the top and crimping the edges. Transfer to the oven and bake for 1 hour.

7. Step 7.

   Let stand, covered, for 10 minutes. Uncover the rice and invert a large round platter over the skillet. Protecting your hands with a kitchen towel, turn the skillet and platter over, allowing the rice to drop onto the platter. Sprinkle with: ¼ cup chopped pistachios