Since rice is a staple in the cuisines of the Middle East, it is often the featured ingredient for Iftar. This colorful Persian-inspired dish has fragrant basmati rice. The Persian rice is cooked, divided in half, and layered with half plain rice and half infused with saffron water. Serve with tahdig, the crunchy layer of rice left on the bottom of the pan. Smart Recipes, Middle Eastern Recipes, Grains Recipes, Recipes Grains Middle Eastern Persian Rice Persian Rice Recipe | PT1H Serves 4 Ingredients: 2 Cups Basmati Rice 0.25 Cup Berberis 2 Tablespoons Unsalted Butter 2 Tablespoons Olive Oil 2 Tablespoons Kosher Salt 4 Cups Water 1 Teaspoon Saffron 2 Tablespoons Warm Water In a large Dutch oven, combine rice, berberis, butter, oil, salt and 4 cups of water and set aside for 15 minutes. Place the pan over medium-high heat and bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, covered for 45 minutes. After cooking, allow the rice to rest for 5-10 minutes, and then transfer to a serving platter, reserving a 1/2 cup of rice for the tahdig. Meanwhile, in a small bowl, combine together saffron and 2 tablespoons of warm water, and the reserved rice. Sprinkle the saffron-infused rice over the surface of the serving platter and serve.

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