Polow (Persian Rice with Pistachios and Dill)

Name: Polow (Persian Rice with Pistachios and Dill)
Ingredients: 3 cups basmati rice (1 1/4 pounds); 3 tablespoons salt; 1/2 teaspoon saffron threads, crumbled; 1/2 cup plain yogurt; 1 tablespoon unsalted butter; 2/3 cup fresh dill, chopped; 1 cup shelled natural pistachios (about 5 ounces), coarsely chopped; Special equipment: 6-quart wide, heavy pot, preferably nonstick; parchment paper

Polow (Persian Rice with Pistachios and Dill) was pinched from <a href="http://www.epicurious.com/recipes/food/views/-em-Polow-em-Persian-Rice-with-Pistachios-and-Dill-352469" target="_blank">www.epicurious.com.</a>

"Chef Lynne Gigliotti adapted this Gourmet magazine recipe and added two ingredients often found in traditional versions: saffron for color and yogurt to make the tah-dig (which Gourmet defines as "the crunchy crust of rice on the bottom of the pot") extra crispy and flavorful. The tah-dig is the defining characteristic of Persian rice, a crisp, golden disk that is served atop the fragrant, steaming dish...."

INGREDIENTS

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3 cups basmati rice (1 1/4 pounds)

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3 tablespoons salt

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1/2 teaspoon saffron threads, crumbled

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1/2 cup plain yogurt

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1 tablespoon unsalted butter

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2/3 cup fresh dill, chopped

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1 cup shelled natural pistachios (about 5 ounces), coarsely chopped

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Special equipment: 6-quart wide, heavy pot, preferably nonstick; parchment paper

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