| 1 | Put rice in medium bowl with water to cover. |
| 2 | Drain and repeat procedure 5 times. |
| 3 | Return rice to the bowl and gently fill the bowl with cold running water. |
| 4 | Keep the water running gently into the bowl until the liquid runs clear. |
| 5 | Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours. |
| 6 | (can let stand at room temperature overnight). |
| 7 | Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle. |
| 8 | Keep the water boiling while slowly adding the drained rice. |
| 9 | Simmer for 5 minutes; rinse with cold running water and drain thoroughly. |
| 10 | Remove 1 cup of rice and stir in the saffron threads; set aside. |
| 11 | Put the plain rice in a large bowl. |
| 12 | Peel a 3- by 1-inch strip of zest from the orange and cut into 1/8-inch dice. |
| 13 | Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes. |
| 14 | Drain the zest and pat dry. |
| 15 | Heat 1 tablespoon butter in a small skillet and saute the zest for 15 seconds; add the sugar and cook for 30 seconds. |
| 16 | Stir in cinnamon, pistachios, raisins, and ?teaspoon salt; saute, stirring continuously to coat with butter-sugar mixture. |
| 17 | Stir zest mixture into the plain rice. |
| 18 | Melt the remaining butter. |
| 19 | Coat the bottom and sides of a heavy, lidded, 3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted butter mixed with the oil. |
| 20 | Heat the coated pan until hot. |
| 21 | Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon. |
| 22 | Cover with a mound of the remaining zested rice. |
| 23 | Sprinkle the saffron rice over the top. |
| 24 | Use the handle of a wooden spoon to make a hole in the center of the rice deep enough to reach the bottom of the pan. |
| 25 | Make 2 or 3 additional holes in the rice to allow steam to escape. |
| 26 | Drizzle rice with remaining 4 tablespoons of melted butter. |
| 27 | Cook rice for 6 minutes over low heat, uncovered. |
| 28 | Wrap lid in a linen towel, securing towel ends under or around lid handle. |
| 29 | Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 minutes, until a crisp golden crust forms on the bottom of the rice. |
| 30 | Remove pan from heat and let stand for 10 minutes. |
| 31 | Serving: spoon soft, fluffy rice onto a platter. |
| 32 | Break the bottom crust into pieces and arrange around the fluffy rice. |
| 33 | Serve immediately makes 8 servings. |
| 34 | [cooks; april 1989] |
