Persian Rice - How to Make Perfect Steamed Rice

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is a cost-effective substitute.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits are healthier; canned fruits can be less expensive.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide similar texture and flavor at a lower cost.

Bring salted water to a boil over high heat.

Rinse 2 cups of Basmati rice in a strainer to remove excess starch.

Transfer rinsed rice into boiling water and set a timer for 7 minutes, stirring a couple of times during cooking.

Carefully drain the rice without rinsing it; it should still be raw inside.

Heat olive oil in the pot over medium-high heat and cover the bottom with sliced russet potatoes, seasoned with salt and a pinch of ground cumin.

Gently transfer the par-boiled rice on top of the potatoes without packing it down.

Turn the heat down to low and add slices of butter on top of the rice.

Cover the pot with a towel and then the lid, and steam for 45 minutes without peeking.

Grind a pinch of saffron in a mortar and add a splash of hot water to color a portion of the rice.

After 45 minutes, remove the lid and towel to reveal the cooked rice and caramelized potatoes.

Mix a portion of the rice with the saffron mixture to create a yellow rice.

Spoon the remaining rice onto a serving platter, topping it with the saffron rice.

Carefully remove the crispy potatoes from the pot and place them around the rice.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens