1/1 Photo of Persian Rice
I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all.
My Private Note
Units: US | Metric
- 1Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
- 2Rinse rice until water runs clear (or as close to clear as you can get it).
- 3Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
- 4Drain rice in colander, reserve.
- 5In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
- 6Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
- 7With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
- 8Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
- 9Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
- 10Cook rice until it's done, about 30 minutes.
- 11Try not to check it too often, as it needs to steam.
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Nutritional Facts for Persian Rice
Serving Size: 1 (350 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 473.2
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 9.8 g
- Cholesterol 40.6 mg
- Sodium 247.2 mg
- Total Carbohydrate 73.9 g
- Dietary Fiber 1.2 g
- Sugars 0.1 g
- Protein 6.7 g