Persian Saffron Rice: In-depth Recipe! دستور کامل پخت برنج زعفرانی ایرانی

saffron

💰Cheaper: turmeric

Turmeric can provide color but lacks saffron's unique flavor.

butter

🥗Healthier: olive oil

Olive oil offers a healthier fat option.

dried barberries

💰Cheaper: dried cranberries

Dried cranberries are more accessible and less expensive.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective alternative.

Welcome to Cafe Bagheri, where we're making Persian saffron rice.

There are three ways to cook Persian rice: cello, pollo, and cat a. We're making cello today, which involves boiling and steaming the rice.

Inspect the rice for rocks and debris, then wash it three times until the water is almost clear.

Add 4 tablespoons of table salt to the water to create a brine and let the rice sit for about an hour.

While the rice is soaking, clean the russet potato and slice it into 2/3-inch thick medallions.

Start boiling water in a thick-bottom pot for cooking the rice.

After about five minutes of boiling, check the rice for al dente texture, where the outer layer is cooked but the center is still hard.

Strain the rice in a colander, being careful of splattering water. Rinse the rice with cold tap water to wash out excess starch, doing this twice.

Let the rice drain in the sink while you prepare the saffron solution by mixing 1 teaspoon of saffron with 1/2 cup of boiling water and letting it sit for 5 minutes to infuse.

In the bottom of the pot, add a mixture of grapeseed oil and butter, along with salt and fresh black pepper.

Pour about 2 tablespoons of the saffron solution into the oil and mix it around.

Layer the potato medallions at the bottom of the pot, adding salt and pepper on top of them for flavor.

Add the drained rice on top of the potatoes, forming a mound with space around it for steam to rise.

Use a spoon handle to make 8-10 holes in the mound of rice to allow steam to escape.

Cover the pot with a lid and cook on medium-high heat for about 4 minutes to create initial heat at the bottom.

Once condensation forms under the lid, add 5-6 tablespoons of butter on top of the rice and seal the lid with paper towels or a cloth towel.

Reduce the heat to medium-low and cook for 45 minutes, adjusting for your specific cooktop's heat settings.

While the rice is steaming, prepare the candied barberries by inspecting and cleaning them, soaking them in cold water for 20-30 minutes to rehydrate.

Strain the barberries and set them aside until ready to cook.

In a small saucepan, melt 2-3 tablespoons of butter over medium heat and add the barberries, cooking them for about a minute without burning them.

Add sugar or honey to the barberries for sweetness, cooking for another minute until well combined.

After 45 minutes, the rice should be ready. Serve it topped with the candied barberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens