How To Cook Persian 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.

Fill a pot halfway with water and bring it to a boil.

Add a handful of salt and about 2 tbsp of oil to the boiling water.

In a large bowl, wash 6 cups of basmati rice 2-3 times until the water is clear to remove excess starch.

Fill the bowl with water and let the rice soak for about half an hour, adding a bit of salt to help clean the starch.

After half an hour, drain the soaked rice and add it to the boiling water.

Stir the rice continuously while it cooks, checking for doneness without a time limit.

When the rice starts to float to the top, test a grain to see if it's about 90% cooked.

Once the rice is nearly cooked, turn off the heat and drain the rice in a strainer, rinsing it with cold water to stop the cooking process.

Return the pot to the stove and add about 2-3 tbsp of oil to the bottom.

Pour the rice back into the pot, forming a pyramid shape, and push it down to allow steam to circulate.

Cover the pot with a tea towel and place the lid on to absorb moisture, cooking on medium heat for about 15 minutes.

After about half an hour, check for steam and add about half a cup of olive oil on top of the rice, then cover again.

After another half an hour, the rice should be ready, soft, and fluffy.

To serve, you can flip the pot onto a plate or serve directly from the pot, building a mountain of rice.

For yellow rice, mix some saffron water (crushed saffron, sugar, and water) into a small bowl of rice and pour it on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens