Prep Time
25 Mins
Soak Time
2 Hours
Cook Time
1 Hour 10 Mins
Cool Time
5 Mins
Makes 6 servings

While this dish is somewhat time-consuming, the end result is fragrant, fluffy rice with a surprise buttery, crunchy bottom--which is the best part. We don't recommend substituting dry herbs for fresh in this recipe.

How to Make It

Step 1

Place rice in a large colander, and rinse until water runs clear. Combine rice, 8 cups water, and salt, and soak 2 hours. Drain, pouring salted water into a large nonstick Dutch oven. Bring to a boil, and add rice. Return to a boil, and cook 12 minutes, gently stirring twice to keep rice from sticking to bottom of Dutch oven. Drain rice; rinse with warm water.

Step 2

Dissolve saffron in 2 tablespoons hot water. Set aside.

Step 3

Combine green onions and next 3 ingredients in a bowl.

Step 4

Add half of melted butter to nonstick Dutch oven. Drizzle with 1 tablespoon saffron mixture. Spoon about 1 cup rice over butter; top with about 1/2 cup green onion mixture, and top with garlic cloves. Repeat layers with remaining rice and green onion mixture, forming a cone shape. Sprinkle with cinnamon, and drizzle with remaining half of butter, remaining 1 tablespoon saffron mixture, and remaining 2 tablespoons hot water.

Step 5

Place a clean cotton dish towel over Dutch oven (make sure it doesn't touch the burner), and cover firmly with lid to prevent steam from escaping. Cook over high heat 2 minutes; reduce heat to low, and cook 12 minutes. Remove from heat, and cool 5 minutes.

Step 6

Scoop rice, using a spatula, onto the center of an oval serving platter, leaving the crisp bottom intact. Gently lift crisp bottom layer with spatula, and serve on a separate plate, or crumble over rice on serving platter.

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