RCI-RC.001.0153.001
Persian Rice
While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- long grain rice2 cupswashed
- 1 teaspoon
- 12 cups
- 1/2 cup
Method
1
Rinse the long-grain rice under cold water several times until the water runs clear, then soak it in a bowl of cold salted water for at least 30 minutes.
30 minutes
2
Bring a large pot of generously salted water to a rolling boil over high heat, then drain the soaked rice and add it to the boiling water.
5 minutes
3
Parboil the rice, stirring occasionally, until the grains are tender on the outside but still slightly firm in the center, about 5 to 7 minutes, then drain thoroughly in a fine-mesh colander.
7 minutes
4
Return the pot to the stove over medium heat and melt a generous amount of butter, swirling to coat the bottom and sides of the pot evenly.
2 minutes
5
Gently mound the parboiled rice into the pot in a pyramid shape, then use the handle of a wooden spoon to poke 5 to 6 holes through the rice down to the bottom to allow steam to escape.
2 minutes
6
Place a clean kitchen towel or paper towels under the lid to absorb excess moisture, cover the pot tightly, and cook over medium heat for 10 minutes to begin forming the tahdig crust.
10 minutes
7
Reduce the heat to low, add a few small pats of butter on top of the rice, and continue to steam until the rice is fully cooked and a golden, crispy crust has formed on the bottom, about 30 to 35 minutes.
35 minutes
8
Remove the pot from heat and let it rest for 5 minutes, then carefully invert the rice onto a large serving platter so the tahdig crust is displayed on top.
5 minutes