Name: _Polow_ (Persian Rice with Pistachios and Dill)
Yield: Makes 8 servings
Ingredients: 3 cups basmati rice (1 1/4 pounds); 3 tablespoons salt; 1/2 teaspoon saffron threads, crumbled; 1/2 cup plain yogurt; 1 tablespoon unsalted butter; 2/3 cup fresh dill, chopped; 1 cup shelled natural pistachios (about 5 ounces), coarsely chopped; 6-quart wide, heavy pot, preferably nonstick; parchment paper

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Polow (Persian Rice with Pistachios and Dill)CIA/Keith Ferris

Chef Lynne Gigliotti adapted this Gourmet magazine recipe and added two ingredients often found in traditional versions: saffron for color and yogurt to make the tah-dig (which Gourmet defines as "the crunchy crust of rice on the bottom of the pot") extra crispy and flavorful. The tah-dig is the defining characteristic of Persian rice, a crisp, golden disk that is served atop the fragrant, steaming dish.

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