If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.
When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.
This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
I call this dish Persian Shepherd's Pie because, like the British favorite, it's a one-pot meal that's served up in hearty slices.