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Persian rice

  • 200 g Dry Basmati Rice, rinsed, soaked 20 minutes
  • 100 g Lentils or Basmati Rice
  • Salt Water
  • 15 g Olive Oil
  • 15 g Unsalted Butter, sliced
  • Garnish
    • 2 threads Saffron, ground, mixed with 1 tablespoon hot water
    • 2 sprigs Parsley Leaves, chopped

Substitute 1/2 t curry powder for saffron.

  1. Parboil rice. Heat salt water to boiling in saucepan. Add rice and lentils. Parboil 7 minutes, stirring occasionally. Drain rice.
  2. Steam rice. Heat olive oil in saucepan over medium heat. Gently layer parboiled rice. Arrange butter slices evenly over rice. Cover stockpot with a dry towel. Cover with lid. Reduce heat to low. Steam 45 minutes.
  3. Prepare garnish. Take some steamed rice from stockpot. Mix with saffron. Top white rice with saffron rice and parsley.
Do not pack the rice before steaming!

"If you pack the rice, it don't come nice." -Chef John1

  1. Mitzewich, John. "Persian Rice - Sorry, Measuring Cups." Food Wishes. 3 January 2014. ↩