Prep 5 mins
Cook 40 mins
I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done!
- Wash three cups of rice with plain water twice and drain the water.
- Pour rice into a non-stick pan.
- Add five cups of water, four spoons of oil and salt, and mix.
- Bring the water to a boil over high temperature.
- Let the water boil until water level sinks to just below rice level.
- Cover the pan, and cook over low temperature for about half an hour.
Easy, plus timing was spot on too! Served with North African-Style Stewed Chicken, Stir Fried Carrots With Mango and Ginger, and Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East). Thank you littlemafia for sharing. Made for Unrulies Under the Influence while traveling through NA*ME during ZWT6.