Persian Rice with Pistachios and Dill

• 3 cups basmati rice (1 1/4 pound)
• 4 quart water
• 3 tablespoons salt (for water)
• 3/4 stick (6 tablespoons) unsalted butter
• 2/3 cup chopped fresh dill
• 1 cup coarsely chopped shelled natural pistachios (5 ounces)

1. Rinse rice in several changes of cold water in a large bowl until water runs clear.
2. Drain in a large sieve.
3. Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes.
4. Drain in large sieve.
5. Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice.
6. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid.
7. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
8. Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom).
9. Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

basmati rice, water, salt, butter, fresh dill, shelled natural pistachios

Taken from www.epicurious.com/recipes/food/views/persian-rice-with-pistachios-and-dill-105035 (may not work)