Recipe - Crusty Persian Rice With Cinnamon And Pistach

2 One half cup Basmati rice (18 ounces)
2 tablespoon Salt (plus One fourth teaspoon)
1/8 teaspoon Saffron threads
1 small Orange
6 tablespoon Butter
1 teaspoon Sugar
One fourth teaspoon Cinnamon
One half cup Shelled unsalted pistachios
(2 One half ounces)
One half cup Golden raisins
2 tablespoon Vegetable oil

Put rice in medium bowl with water to cover. Drain and repeat procedure 5
times. Return rice to the bowl and gently fill the bowl with cold running
water. Keep the water running gently into the bowl until the liquid runs
clear. Drain, return rice to the bowl with water to cover, and let stand
for at least 6 hours. (Can let stand at room temperature overnight.) Bring
4 quarts of water with 2 tablespoons salt to boil in a soup kettle. Keep
the water boiling while slowly adding the drained rice. Simmer for 5
minutes; rinse with cold running water and drain thoroughly. Remove 1 cup
of rice and stir in the saffron threads; set aside. Put the plain rice in a
large bowl. Peel a 3 by 1inch strip of zest from the orange and cut into
1/8inch dice. Bring 1 cup of water to boil in a small saucepan, add the
zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1
tablespoon butter in a small skillet and saute the zest for 15 seconds; add
the sugar and cook for 30 seconds. Stir in cinnamon, pistachios, raisins,
and One fourth teaspoon salt; saute, stirring continuously to coat with
buttersugar mixture. Stir zest mixture into the plain rice. Melt the
remaining butter. Coat the bottom and sides of a heavy, lidded, 3quart
saucepan (preferably cast iron) with 1 tablespoon of the melted butter
mixed with the oil. Heat the coated pan until hot. Remove from the heat
and spread half of the zested rice over the bottom of the pan, pressing
down well with a spoon. Cover with a mound of the remaining zested rice.
Sprinkle the saffron rice over the top. 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. Make 2 or 3 additional holes in the rice to allow steam to
escape. Drizzle rice with remaining 4 tablespoons of melted butter. Cook
rice for 6 minutes over low heat, uncovered. Wrap lid in a linen towel,
securing towel ends under or around lid handle. Cover the pot with the
towelwrapped lid and steam over low heat for 40 to 60 minutes, until a
crisp golden crust forms on the bottom of the rice. Remove pan from heat
and let stand for 10 minutes. SERVING: Spoon soft, fluffy rice onto a
platter. Break the bottom crust into pieces and arrange around the fluffy
rice. Serve immediately