How to Make Persian-Style Rice with Golden Crust with Cook's Illustrated Editor Annie Petito

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.

Rinse 2 cups of basmati rice in a fine mesh strainer under cold running water until the water runs clear.

Place the rinsed rice and 1 tablespoon of salt in a medium bowl and cover with 4 cups of hot tap water. Stir gently to dissolve the salt and let stand for 15 minutes.

Drain the rice in a fine mesh strainer.

Bring 8 cups of water to a boil in a large Dutch oven over high heat.

Add the rice and 2 tablespoons of salt to the boiling water. Boil briskly, stirring frequently, until the rice is mostly tender with a slight bite in the center and the grains are floating toward the top of the pot, about 3 to 5 minutes. Begin timing from when the rice is added to the pot.

Drain the rice in a large fine mesh strainer and rinse with cold water for about 30 seconds to stop the cooking process.

Rinse the pot and dry it well to remove any residual starch.

Brush the bottom and one inch up the sides of the pot with 1 tablespoon of vegetable oil.

In a medium bowl, combine 1/4 cup of vegetable oil, 1/4 cup of plain Greek yogurt, 1 teaspoon of cumin seeds, and 1/4 teaspoon of salt. Whisk until combined.

Add 2 cups of the par-cooked rice to the yogurt mixture and stir until combined.

Spread the yogurt rice mixture evenly over the bottom of the prepared pot, packing it down well.

Add 1/2 teaspoon of cumin seeds to the remaining rice and stir until combined.

Mound the rice in the center of the pot on top of the yogurt rice base, forming a small hill.

Poke 8 equally spaced holes through the rice mound, but not into the yogurt rice base.

Cut 2 tablespoons of unsalted butter into 8 cubes and place one butter cube into each hole.

Drizzle 1/3 cup of water over the rice mound.

Wrap the pot lid with a clean dish towel and cover the pot tightly, ensuring the towel is secure on top of the lid and away from the heat.

Cook over medium-high heat, rotating the pot halfway through for even cooking, until the rice on the bottom is crackling and steam is coming from the sides of the pot, about 10 minutes.

Reduce the heat to medium-low and continue to cook until the rice is tender and fluffy and the crust is golden brown around the edges, about 30 to 35 minutes longer.

Remove the covered pot from the heat and place it on a wet kitchen towel set in a rimmed baking sheet.

Let stand for 5 minutes.

Stir 2 tablespoons of minced fresh parsley into the rice, being careful not to disturb the crust on the bottom of the pot, and season with salt to taste.

Gently spoon the rice onto a serving platter using a thin metal spatula.

Loosen the edges of the crust from the pot, then break the crust into large pieces and transfer them to the serving platter, arranging them evenly around the rice.

Sprinkle with 2 tablespoons of minced fresh parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens