Persian Style Steamed Rice

Submitted by diner524

"Posting for ZWT6 for Iranian dishes. This is a recipe from the "The BBQ Bible" No Persian meal would be complete without rice. Here is a simple steamed rice recipe that is great with an of the Persian kebab recipes."

 

• Ready In: 1hr
• Ingredients: 4
• Serves: 6-8

ingredients

• 3 cups basmati rice
• 1 tablespoon salt
• 6 cups water
• 4 tablespoons unsalted butter, cut into small pieces

directions

1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
2. Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
3. Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
4. Gently fluff the rice with a fork and serve immediately.

Reviews

[swissms]

I served this with duonyte's recipe #190713 and it worked out really well. Made for Every Day is a Holiday tag.

 

[queenbeatrice]

I served this with Bomette's recipe #280767 and it was so good. I will make this simple yet tasty recipe again, thanks for sharing

 

[Susie D]

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 Recipe #289281 for ZWT6. Thanks for sharing the recipe. I learned something & had fun trying something new. :-)

 

[littlemafia]

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.

 

[Annacia]

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*)