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I served this with Bomette's Grilled Italian Tomatoes and it was so good. I will make this simple yet tasty recipe again, thanks for sharing

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Pink_Diamond July 30, 2010

I was curious to try the cooking method and found that the rice was fluffy and the grains separated. I made this to serve with Asian Glazed Pork Chops for ZWT6. Thanks for sharing the recipe. I learned something & had fun trying something new. :-)

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Susie D June 27, 2010

This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing.

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littlemafia June 24, 2010

I have to fess up. I really feel like I cheated by making this as a tag because this is the way I was taught to make rice when I started learning to cook and it was how rice was always cooked in out house for a very long time before that. It's always fail proof and happily accepts any seasonings, veggies or whatever you might want to add in. I have used meat broth, veggie broth, chopped veggies, raisins and nuts ...... well, you get the idea. I never heard that it had any kind of Persian bloodline before but, hey, excellent is excellent no matter what it's called. P.S. I used 1/2 a cup of rice and it served DH, myself and our fur baby who *always* gets any left over rice (and DH makes sure that there is always a spoon full left *wink*)

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Annacia June 19, 2010

Well, I was a little skeptical about this, thinking it would just taste like plain old rice. Believe it or not, t here was quite a bit of flavor to this, and it had great flavor on its own. I halved the recipe and it still make tons. I served this with Persian Kidney Beans. Made for ZWT6.

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JackieOhNo! June 18, 2010
Persian Style Steamed Rice