Prep 15 mins
Cook 1 hr
An excellent side dish for a Persian meal.
- 1 1⁄2 cups basmati rice
- 3 quarts water
- 1 1⁄2 tablespoons salt
- 5 tablespoons unsalted butter
- 1 tablespoon coriander seed, coarsely crushed
- 1⁄4 teaspoon black pepper
- 1 lemon, zest of
- Bring 3 quarts water to a boil in a heavy pot.
- Rinse the rice in several changes of cold water until the water runs clear. Drain well.
- Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
- Drain the parboiled rice well and clean and dry the pot.
- Add the butter to the pot and cook over low heat until melted.
- Stir in the coriander seeds and pepper.
- Add the parboiled rice to the pot, making a mound in the center.
- Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
- Lay the lemon zest over the top of the rice.
- Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
- Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
- Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
- Spoon the loose rice onto a serving platter and garnish with the lemon zest.
- Season with salt to taste.
- Break up the crust and scatter it over the rice. Serve warm.
I do think this is excellent. I was looking for a rice dish I had in a Afghan restaurant and this is basically it. I used sea salt, freshly ground black pepper, plus the rest of the ingredients. The only change I made was adding the sea salt to the water to boil the rice at first. I sprinkled a little sumac on top for colour as well as being another Persian ingredient and we had this with grilled fish kebabs as described in recipe#452701 along with the sauce. I will make this again as I love the coriander in here.