There’s something truly magical about Iranian rice– each grain fluffy, separate, and fragrant, with that irresistible golden crust at the bottom known as tandig. This classic method may feel a bit elaborate at first. (Here I have given a twist to the classic recipe by boiling rice in chicken stock for added flavour.) Once you try it, it becomes a comforting ritual. Perfect alongside juicy kebabs. this rice is the heart of a Persian meal.
How to make Iranian rice in 3 steps?
- Wash, soak and parboil rice.
- Steam the parboiled rice with oil and water.
- Stir in saffron water and butter. Serve warm.
What to serve with?
Pairs best with jujeh kabab, yogurt mint sauce, mayo dip, grilled peppers and french fries for a complete Iranian style meal.
Iranian Rice (Persian Rice)
Ingredients
Instructions
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Start by washing the rice 5 to 6 times until the water runs clear. Soak the rice for about 2 hours, then drain.
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Bring 5 cups of water or chicken stock to a boil with salt. Add the drained rice and cook on high heat, uncovered for about 4 minutes. Drain immediately and rinse gently with cold water.
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In a deep, heavy-bottomed pan, add the oil and 1/4 cup of water. Add the rice and stir. Gather it into a mound. Using the back of a spoon, poke a few holes - one in the centre and a few around to allow steam to escape evenly.
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Wrap the lid with a clean cloth (this helps absorb excess steam and keeps the rice fluffy). Cover tightly and cook on the lowest flame for 20 to 25 minutes.
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Once cooked, switch off the heat. Drizzle saffron water and butter over the rice and gently fluff the rice.
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At the bottom, you'll find the prized tahdig - a crispy golden crust.
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Serve warm rice along witj jujeh kabab.
Note
Use good quality long grain rice (long grain basmati) for best results.
Saffron touch - Mix a small portion of rice with saffron soaked water separately. Layer on top before serving for a more vibrant presentation.
