Persian Rice Recipe #124898
I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all.
by ChefKimmie
50 min | 10 min prep
SERVES 6 -8
- 3 cups long grain white rice
- 1/2 cup melted butter
- 1/4 teaspoon salt (or to taste)
- 2 quarts water
- 1 cup water
- Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
- Rinse rice until water runs clear (or as close to clear as you can get it).
- Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
- Drain rice in colander, reserve.
- In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
- Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
- With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
- Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
- Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
- Cook rice until it's done, about 30 minutes.
- Try not to check it too often, as it needs to steam.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 124898 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars