Adviehmix of cinnamon, nutmeg, cardamon, cumin, dried rose petals
1tspsaffron
3/4cupwater
4tbspbutter
handful of slivered pistachios and almonds
Instructions
Heat 1 tbsp of butter in a pan and saute onion until nice and golden. Remove pan from heat.
Brown reshteh in 1 tbsp butter until golden in a saucepan. Add rice, salt and 3 cups of water. Boil, lower heat and simmer for 6 min. Drain rice in a colander.
Add 1 tbsp butter, turmeric and cinnamon to onions. Give them all a nice stir. Add dates, raisins, orange peel, salt and stir. Set aside.
Place 2 tbsp of canola oil at the bottom of the saucepan. Add 1/3 of the rice. Sprinkle about 1/4 tsp of advieh. Place half of the date, raisin, orange peel, and onion mixture on top. Repeat all layers once and end with a layer of rice.
With the back of the spatula make 5 holes around the rice.
Ground the saffron. Dissolve ground saffron in 3/4 cup of hot water with 1 tbsp of melted butter, mix well. Pour the saffron-scented water over the top layer of rice.
Cover the lid of the pot with a clean dish towel and place lid on the pot. Wrap the sides of the towel up over the top of the lid.
Place the pot on high heat for 5 minutes, then reduce to low and steam for about 45 minutes. Remove from heat and let rest for 10 minutes.
Carefully invert the pot onto a large serving dish to pour out the rice. Serve any crusty rice from the bottom of the pot crumbled over the top. This is called the tahdig. Sprinkle the almonds and pistachios on top.