Samin Nosrat's Persian-ish Rice | Genius Recipes

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is high in protein and fiber, while long-grain rice is often less expensive.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

potatoes

💰Cheaper: sweet potatoes

Sweet potatoes are often cheaper and add a different flavor.

Rinse and swish the rice vigorously with water five times until the water is clear.

Soak the rinsed rice in water for half an hour.

Bring 4 quarts of water to a boil and add 1/2 cup of kosher salt.

Add the soaked rice to the boiling water and cook for 5 to 7 minutes until very al dente.

In a bowl, take a heaping cupful of the cooked cooled rice and mix it with 3 tablespoons of yogurt.

In a 12-inch cast iron skillet, melt 3 tablespoons of butter and 3 tablespoons of oil.

Once the butter is melted, add the rest of the rice into the skillet, mounding it gently towards the center.

Make six holes in the rice to allow steam to escape.

Watch for the oil bubbling at the sides of the skillet to indicate it's cooking properly.

Every 3 to 4 minutes, give the skillet a quarter turn to ensure even cooking.

Cook for 15 to 20 minutes until the sides turn a darker gold.

Cooking Techniques

Equipment Needed

Spice Level: