Saffron Steamed Basmati Rice (Persian Polow)

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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