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    You are in: Home / Recipes / Persian Rice Recipe
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    Persian Rice

    Persian Rice. Photo by shireen95

    1/1 Photo of Persian Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    ChefKimmie's Note:

    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.

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    Units: US | Metric


    1. 1
      Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
    2. 2
      Rinse rice until water runs clear (or as close to clear as you can get it).
    3. 3
      Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
    4. 4
      Drain rice in colander, reserve.
    5. 5
      In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
    6. 6
      Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
    7. 7
      With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
    8. 8
      Pour 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.
    9. 9
      Cook 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.
    10. 10
      Cook rice until it's done, about 30 minutes.
    11. 11
      Try not to check it too often, as it needs to steam.

    Ratings & Reviews:

    • on September 25, 2009


      I love it how the grains separate. My DH taught me a shortcut. Add the rice and water, salt and a little oil. When there are little holes in the rice add 1/8 of a cup of water and a little more oil and let it simmer on the lowest on your stove. This is the way the rice is made in Northern Iran.

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    • on April 14, 2009


      This ended up being just greasy rice for me. I don't know what happened. After 45 minutes and no sign of crustiness I took the rice out of the pan, tuned up the heat and then fried the rice. If this happens to you don't do what I did as a rescue. If anyone has any ideas as to what I did wrong, please let me know.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2009


      This is known as Chelo in Iran. If you make it with a sauce added it become Polow. I boil the rice for only about 6 minutes before draining, the final rice after steaming should not be mushy, each grain to be separate, it takes some practice! If you sit the covered pot in a sink filled with cold water for about five minutes before turning it over onto a large platter the tadiq will loosen from the pan and it should come out easier. This is the only way to eat basamati rice! The texture and crunch of the tadiq is absolutely addictive!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    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

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