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Persian Jeweled Rice (Javaher Polow)
This rice pilaf is named for the colorful dried fruits and nuts that embellish the saffron-tinted basmati rice. Traditionally, jeweled rice is a labor-intensive dish; we've created a simplified version that's visually stunning as well as richly, deeply flavorful. We almost always toast nuts to enhance their flavor and texture, but here raw pistachios are best, as they are more vivid in color and subtler in flavor than toasted or roasted.
teaspoon saffron threads
tablespoons (½ stick) salted butter
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