Rice (berenj) is a staple of Persian cooking. There are different kinds of rice and many different ways of preparing a rice dish. The best kind of rice is the black-tail rice (dom-siah) which is very similar to the Indian aromatic basmati rice. The best method for cooking rice is first parboiling and then steaming the rice until it is tender and fluffy.

 

 

Ingredients:

Serves 4-6

 

2 cups long grain (basmati) rice

1/2 teaspoon powdered Saffron dissolved in 2 tablespoons of hot water

Butter or vegetable oil

Salt

Water

 

 

Method:

 

Wash the rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside a couple of hours.

In a large non-stick pot that has a tight fitting lid, bring 5 cups of water to a rapid boil on medium-high heat. 

Drain the soaked rice and pour into the pot. Bring the water back to a boil on medium-high heat for about 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain the rice in a fine mesh colander and rinse with cool water a few times.

Wash and dry the pot, add 3 tablespoons of oil and a tablespoon of saffron-water mixture. With a large spatula place the rice into the pot, building it into a pyramid shape. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 

Place the uncovered pot on medium-high heat for about 10 minutes or until the steam starts to come out, gently pour a cup of water over the rice, cover, steam the rice on low heat for another 45-50 minutes.

With a large scoop take some rice out of the pot and mix in with the dissolved saffron, set aside. 

Serve rice on a platter; sprinkle the saffron rice on top.  Gently remove the tah-dig (bottom crust) and serve on a separate plate.

 

Enjoy!

 

 

Recipe and photo by: Azita