Rice is one of the most popular foods in the world and has many different types of cooking techniques. Especially in Asian countries, eating rice, whether white rice or brown rice is very common. Among all types of rice, Iranian rice is one of the most delicious and well cooked. We know that rice is the basic principle of Iranian cuisine, and most international chefs consider Iranians the most skilled people in baking this delicious and rich flavor grain.
Basically in Persian foods, rice is served with a stew or as a Tahchin, as well as other mixed rice dishes such as Baghali Polo and Sabzi Polo. It may be a bit difficult for some people to cook Persian rice. Persian rice is cooked with two techniques, Kateh and steaming.
Ingredients
- 3 cups long grain rice
- Vegetable oil
- Salt
- 8 cups of water
- 4 tablespoon bloomed saffron
- 1 lavash naan(optional)
Instructions
Step 1
Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rise is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.
Step 2
In a large pot heat 2 tablespoon of oil or butter. Arrange potato slices or Lavash naan. Pour the rice back into the pot.
Step 3
Add 1/2 cup water to the rice. Cover the lid with a clean dishcloth and put it on the pot.
Step 4
Cook over medium heat until the rice starts steaming, then lower the heat and let it steam for another 30 minutes until fully cooked.
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