Persian rice
6 servings
75 minutes
Persian-style rice is a delicate dish of Persian cuisine infused with the aroma of saffron and oil. Its roots trace back to ancient Persia, where rice was considered a symbol of abundance and prosperity. Basmati, known for its tenderness and long grains, is carefully rinsed and then slowly infused with the flavors of olive and butter oils. The cooking process involves a unique technique: the pot is covered with a towel to allow steam to create the perfect texture. The finishing touch is saffron water that adds a golden hue and subtle floral aroma. The rice can be served with a crispy crust from the bottom of the pot, providing a contrast in textures. This dish pairs perfectly with meat, fish, or vegetables, and its flavor combines tenderness, light sweetness, and rich aromas of Eastern spices.
1
We rinse the rice until the water is clear. Take a 4-liter pot, add 4 cups of water to the rice, plus an additional 2.5 cm on top.
- Basmati rice: 2 glasss
2
Add olive oil, regular oil, and salt, and let it sit for 15 minutes. The rice will absorb all the beneficial properties.
- Olive oil: 2 teaspoons
- Butter: 2 teaspoons
- Salt: 2 teaspoons
3
Bring to a boil, stirring constantly to prevent the rice from sticking! Reduce the heat and cover with a kitchen towel.
4
Cook for 45 minutes until the rice is ready or until the towel feels damp.
5
Carefully cool the pot under a stream of cold water. Saffron is the key ingredient! Meanwhile, mix saffron in a small bowl with warm water.
- Saffron: 1 teaspoon
6
Take one part of rice and pour saffron water over it. You can scrape the rice from the bottom and serve it with saffron and crusts. Enjoy your meal!
- Saffron: 1 teaspoon