Iranian Rice (Persian Rice)
- 2 cups Rice (long grain white rice)
- 5 cups Water or fresh chicken stock
- 1/8 cups Neutral oil
- 1/4 cups Water
- 3 tablespoons Butter
- 1 tablespoon Salt
Start by washing the rice 5 to 6 times until the water runs clear. Soak the rice for about 2 hours, then drain.
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.
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.
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.
Once cooked, switch off the heat. Drizzle saffron water and butter over the rice and gently fluff the rice.
At the bottom, you'll find the prized tahdig - a crispy golden crust.
Serve warm rice along witj jujeh kabab.
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.