Persian Basmati Rice

Total Time
45mins
Prep 30 mins
Cook 15 mins

I came up with this recipe for an ex-employer from Iran. He loved his homeland's food and missed it. I also have a pension for Persian food and adore basmati rice. This is my blend of some of my favorite Persian flavors. If you cannot find the Advieh Pollow or Koubideh Spice, which are typically found in the Persian markets, I strongly suggest that you order them from www.SpiceBazaar.com. They mix the spices to order and they are very fresh!

Ingredients Nutrition

Directions

  1. For a perfect rice, place your rice in a colander or a large pot and rinse it in cold water at least 3 times- using your hand to swish the rice about. Place the colander in a bowl of cold water, enough to cover the rice and allow it to set for 30 minutes. This will rid the rice of the extra starch that rubs off in the packaging and makes your rice stick together. It also reduces the cooking time.
  2. Place the chicken stock in a pot with a tight fitting lid. Add in all of your spices and olive oil; set aside the almonds, tomatoes and scallions for later. Stir well to combine.
  3. Drain all the water you can off the rice, add to chicken stock mixture; cover and bring the rice to a full boil. From here on, do not remove the lid! Reduce heat to a low simmer until all the liquid has been absorbed. This can take 10 to 15 minutes.
  4. Do not remove the lid! Turn off the heat and drape the pot/lid with a towel and allow to sit for 15 minutes.
  5. After 15 minutes, remove the towel and the lid. Add in the almonds, tomatoes, peas and scallions. Taste for seasoning and do not be afraid to add more salt, Advieh and/or Koubideh spice. The amount you add will depend on your taste. VERY gently fold everything into the rice and cover until serving time.
  6. This rice is fantastic served at room temperature and it is great for potlucks, picnics and get togethers. Since this dish contains no meat, you can safely allow it to cool to room temperature, cover tightly and leave on your counter top over night. So, this dish can be made the day before an event, as I have done so many, many times. The KEY is let it reach room temperature BEFORE covering it.

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