This is a very simplified version of a more intricate Persian Rice dish. Traditional Persian rice has many more steps and ingredients. If you’d like to have a go at a more in-depth version try this one: https://www.epicurious.com/recipes/food/views/jeweled-rice-51169120 Otherwise here’s mine. Very simple but very tasty.
2 cups basmati rice
3 cups water
1/2 onion finely chopped
1/4 slivered almonds or pistachios (or both!)
1/2 tsp cumin
1/2 tsp cardamon
2-3 threads of saffron (totally optional, I didn’t have any and it was just as lovely without)
3 sprigs of mint, leaves chopped
2 tbs ghee
Rinse your rice thoroughly under cold water. Warm a medium sized pot on med-high heat. Add your ghee to the pot and as it melts toss in the onion. Sweat the onion until it becomes soft and aromatic, you don’t really want it to brown or caramelize.
Add the almonds or pistachios to the pot and begin toast them stirring frequently. Watch them closely you don’t want them to burn! After 1-2mins add your spices and 1/2tsp salt. Toast spices until aromatic. Now add your rice and stir until rice is thoroughly combined with all ingredients.
Pour three cups of water into the pot and bring to a simmer, add the raisins at this point. Cover with a lid and turn the heat as low as it will go. Let simmer with the lid on for 20mins then turn off the heat and allow to steam with the lid on for 10 more minutes.
Fluff rice with a fork and taste. Add salt if needed. Scoop the rice onto a platter and top with chopped mint at the last minute. Enjoy! Let me know in the comments below how it turned out.