Apricot, Pistachio and Saffron Crispy Rice

In this vibrant recipe inspired by Middle Eastern tahdig, fragrant basmati rice forms a golden crust cradling fluffy grains infused with saffron and topped with dried fruit and toasted nuts. The key to an evenly browned and crispy crust is to combine al dente rice with a mixture of yogurt and egg yolks, then bake tightly pressed into a sturdy baking dish like the colorful enameled cast iron Signature Oval Baker. Our version is topped with apricots, pistachios and parsley but feel free to get creative with any combination of fresh herbs, dried fruit and crunchy nuts. This Persian-based grain dish is the perfect accompaniment to a rich lamb tagine or juicy roast chicken.

3 cups basmati rice

Salt

1 teaspoon saffron

Olive oil

2 shallots, minced

1 cup dried apricots, chopped

1/2 cup whole milk yogurt

3 egg yolks

1 orange, zested

1/4 teaspoon dried ginger

1/4 teaspoon grated nutmeg

1/4 teaspoon turmeric

1/8 teaspoon ground cloves

8 tablespoons unsalted butter, cut into 16 pieces and divided

1/4 cup chopped pistachios

1/4 cup chopped parsley

Preheat oven to 400°F.

Rinse the rice with water until the water runs clear. Bring a large pot of heavily salted water to a boil. Add the rice and cook until al dente, about 6 minutes.  Drain the rice and set aside. Place the saffron in 1/4 cup of warm water and let steep. Set aside.

Heat an Oval Baker (or large shallow pan) set over medium heat and coat the bottom lightly with olive oil. Add the shallots and sauté until softened and beginning to caramelize, about 5 minutes. Add the apricots and sauté to soften, about 1 minute longer. Remove from the pan and set aside.

In a medium mixing bowl, combine the yogurt, egg yolks, orange zest, ginger, nutmeg, turmeric and cloves. Stir in the saffron along with the steeping water. Add the drained rice, combine well and season with salt to taste. Stir in half of the butter pieces

Place the rice mixture in the Oval Baker and press down to compact the rice in the dish. Top the rice with the remaining butter, then scatter the apricot mixture on top of the rice. Cover the dish tightly with foil.

Place in the oven and bake until the rice on the edges and bottom are a deep, golden brown, about 55-65 minutes. Remove from the oven and remove the foil. Let cool 10 minutes. Garnish the rice with the pistachios and parsley to serve.