Iranian Rice (Persian Rice)

Iranian rice is something that was introduced to me after my marriage by my mother-in-law in the UAE. I tried it in a restaurant named Sadaf and it took me completely by surprise because of how flavourful it is. It was completely unlike the rice that I am used to eating. There’s something truly magical about Iranian rice– each grain fluffy, separate, and fragrant, with that irresistible golden crust at the bottom known as tahdig. 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. It is my older daughter’s favourite meal, and her first request when she came home from college.

How to make Iranian rice in 3 steps?

1. Wash, soak and parboil rice.
2. Steam the parboiled rice with oil and water.
3. 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.

Print Recipe

Iranian Rice (Persian Rice)

Author: admin

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins Servings: 6

Ingredients

Servings

• 2 cups Rice (long grain Basmati rice)
• 2 cups Water
• 3 cups Chicken Stock
• 1/8 cups Neutral oil
• 1/4 cups Water
• 3 tablespoons Butter
• 1 tablespoon Salt

Instructions

1. Start by washing the rice 5 to 6 times until the water runs clear. Soak the rice for about 2 hours, then drain.

2. Bring 2 cups of water and 3 cups of 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. 

3. 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. 

4. 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. 

5. Once cooked, switch off the heat. Drizzle saffron water and butter over the rice and gently fluff the rice. 

6. At the bottom, you'll find the prized tahdig - a crispy golden crust. 

7. Serve warm Iranian rice along with 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. 

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