Persian Rice

The winner is this rice from Persia. I think I’ve shared a couple of tried-and-true techniques for making the ideal rice, but this recipe comes in way, way above the rest. This method’s simplicity lies in the fact that it doesn’t depend on precise timings or measurements. Some of you will feel really uneasy about this, but just trust me.

Ingredients:

• 2 cups basmati rice
• 3 tablespoons salt (for soaking and cooking)
• 4 tablespoons butter or ghee
• 2 tablespoons vegetable oil
• 1 teaspoon saffron threads
• 2 tablespoons boiling water
• 1 large potato, peeled and thinly sliced (optional, for tahdig)

Instructions:

1. Rinse and Soak the Rice:
   • Place the basmati rice in a large bowl.
   • Rinse the rice under cold water several times until the water runs clear to remove excess starch.
   • Fill the bowl with fresh cold water and add 2 tablespoons of salt.
   • Soak the rice for at least 30 minutes to 1 hour.
2. Parboil the Rice:
   • Bring a large pot of water to a boil and add 1 tablespoon of salt.
   • Drain the soaked rice and add it to the boiling water.
   • Cook the rice for about 5-7 minutes, or until the grains are slightly soft on the outside but still firm in the center.
   • Drain the rice in a colander and rinse with cold water to stop the cooking process.
3. Prepare the Saffron Water:
   • In a small bowl, crush the saffron threads with a mortar and pestle or the back of a spoon.
   • Add 2 tablespoons of boiling water to the crushed saffron and let it steep while you prepare the rice.
4. Prepare the Pot for Steaming:
   • In a large, heavy-bottomed pot, heat the vegetable oil and 2 tablespoons of butter or ghee over medium heat.
   • If using the potato for tahdig, arrange the potato slices in a single layer on the bottom of the pot.
5. Layer the Rice:
   • Spoon the parboiled rice over the potato slices (if using), mounding it into a pyramid shape. This helps with even steaming.
   • Using the handle of a wooden spoon, make several holes in the rice mound to allow steam to escape.
6. Steam the Rice:
   • Drizzle the saffron water over the top of the rice.
   • Dot the remaining 2 tablespoons of butter or ghee over the rice.
   • Cover the pot with a lid wrapped in a clean kitchen towel to absorb excess moisture and ensure a fluffy texture.
   • Reduce the heat to low and cook the rice for about 30-40 minutes. The rice should be tender and fluffy, and a golden crust (tahdig) should form at the bottom.
7. Serve:
   • Once the rice is done, remove the pot from the heat.
   • Carefully spoon the fluffy rice onto a serving platter.
   • If you made tahdig, use a spatula to lift and serve it alongside the rice.

Enjoy your delicious Persian rice, a fragrant and fluffy accompaniment to any meal, with a delightful crispy tahdig if you’ve made it.