Recipe by COOKGIRl
Use only basmati rice, please. From our local newspaper.
Top Review by UmmBinat
I used unsalted butter to be more decadent than plain old oil. Depending on the Basmati rice variety some can't withstand such long soaking such as the Indian Basmati rice I used but I do have experience using a wonderful rice from a Persian shop before and I know it benefits with the long soaking time it is completely my recommendation to use the real Persian kind as it is better!! I used sea salt & Iranian saffron which is also higher quality than Spanish saffron. I did adjust the cooking time for my poorer quality rice but it turned out as it should, with a crust. Made for Veggie Swap 31 ~ February 2011.
- 2 1⁄2 cups long grain basmati rice
- 4 tablespoons grapeseed oil, divided
- 2 tablespoons salt, divided
- 1⁄2 teaspoon saffron thread
Directions See How It's Made
- Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
- Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
- Drain the water.
- Pour enough water into a large pan until pan is half-full. Bring to the boil.
- Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
- Drain rice and wash it slightly with warm water.
- Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
- Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
- Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
- Sprinkle the remaining saffron water and oil mixture over the rice.
- Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
- Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
- Remove pot from heat and let rest 5 minutes.
- Turn the rice out on a large serving platter with the golden crust on top.