Iranian Rice
Lacto-Ovo Vegetarian Recipes Side Dishes Gluten-Free Recipes Rice
Perfectly cooked rice that separates grain by grain. There are several ways to cook this rice without it sticking to the bottom of the pot, but I learned from my friend Leva from Iran that potatoes are most commonly used, being the economical option. She makes it in a shallow-sided pan, and when she flips it, it stays intact like a cake layer. However it looks, it's delicious, and those golden potatoes from the bottom are the best part.
Ingredients
1 cup basmati rice
4 tablespoons melted butter
2 tablespoons oil
1 potato
salt
Servings: 4
How to prepare iranian rice
- Wash the rice in many changes of water until the water runs clear and is no longer milky.
- Bring plenty of salted water to a boil in a pot. Add the rice and cook for exactly 8 minutes from that moment. The rice should not be fully cooked, it should still feel firm in the center.
- Drain the rice using a sieve and rinse under cold running water to cool it down. Sprinkle a little salt over the rice.
- In a pot with a thick bottom, pour the oil and just enough water to form a thin film (1-2 tablespoons of water). Line the bottom of the pot with potato slices.
- Pour the rice over the potatoes, shaping it into a mound so it doesn't touch the sides. Using the handle of a wooden spoon, make 3 holes in the rice to allow steam to circulate better. Pour the melted butter over all the rice.
- Place the pot on the stove over the smallest burner, cover it with a towel and then with a lid. Turn the heat to maximum and let it cook for 1 minute until you hear the contents of the pot start to sizzle. Then turn the heat to minimum and let it cook for 35 minutes.
- Remove the lid and towel and flip the rice onto a serving platter. The potatoes will have become golden and will be on top.
- Serve the rice warm, but it's also good cold.
Line the bottom of the pot with potato slices
Add the rice in a mound shape
Cook on low heat, essentially steaming
The rice is ready
