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    Home » Recipes » Persian

    Persian Steamed Rice - Saffron Optional

    Published: Sep 8, 2020 Modified: Sep 8, 2020 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE

    First boiled until al dente, then steamed... This rice is the traditional way to cook Persian rice and is served with all my favorite Persian stews.

    Pot full of Persian basmati rice with saffron.
    Jump to:
    • 🧾Ingredients in this recipe
    • 👩‍🍳How to Make This Recipe
    • 🍚What goes with Persian rice?
    • Persian Rice with Saffron

    🧾Ingredients in this recipe

    • Basmati rice - Long grain basmati rice. The two brands I always buy are Dunar Elonga Basmati Rice and Royal Authentic Basmati Rice.
    • Oil - use canola or vegetable oil.
    • Saffron (optional) - Saffron can be expensive, so it's used sparingly.

    👩‍🍳How to Make This Recipe

    STEP 1. Bring about ⅔ a pot water of water to boil. Add 3 tablespoon salt. In the meantime, wash rice 3 times with lukewarm water.

    STEP 2. Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.

    STEP 3. When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.

    STEP 4. Add 3 tablespoon of oil in a pot. Then gently add the drained rice.

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    STEP 5. Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.

    STEP 6. When the lid gets foggy, pour a little oil over the rice - about 3 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.

    Note: If your pot does not have a glass lid, check for condensation on the top of the lid.

    STEP 7. Cook 20-30 min from when the oil is poured on top.

    STEP 8. (optional) Let's add the optional saffron. Steep the saffron in a couple tablespoons of hot water until the water is bright yellow. Pour over the cooked rice and toss to coat.

    Yellow rice in a large pot.

    🍚What goes with Persian rice?

    Here are some of my favorite Persian stews that I enjoy with this rice. And be sure to check out all my Persian recipes here.

    • Ghormeh Sabzi - Beef & Herb Stew with Dried Limes
    • Khoresh e Beh (Persian Quince & Plum Stew)
    • Gondi (Persian Chickpea Dumpling Stew with Chicken)
    • Fesenjoon - Persian Pomegranate & Walnut Chicken Stew

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Print Recipe
    5 from 6 votes

    Persian Rice with Saffron

    First boiled until al dente, then steamed, traditional Persian rice is served with all my favorite Persian stews.
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins
    Course: Side Dish
    Cuisine: Persian
    Servings: 4
    Calories: 315kcal
    Author: Candice

    Ingredients

    • 1 ½ cups basmati rice
    • 3 tablespoon salt
    • 3 tablespoon flavorless oil canola, sunflower seed
    • 1 pinch saffron optional
    • water

    Instructions

    • Bring about ⅔ a pot water of water to boil. Add 3 tablespoon salt.
    • In the meantime, wash rice 3 times with lukewarm water.
    • Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
    • When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
    • Add 3 tablespoon of oil in a pot. Then gently add the drained rice.
    • Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
    • When the lid gets foggy, pour a little oil over the rice - about 3 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
    • Cook 20-30 min from when the oil is poured on top.

    Video

    Notes

    You want the rice to still have a little bite. Persian rice is never served mushy.
    If your pot does not have a glass lid, check for condensation on the top of the lid.
    For bright yellow rice, you can use ground saffron. I prefer the threads because the aroma is stronger, even though the rice doesn't get the classic bright yellow you see in restaurants.

    Nutrition

    Calories: 315kcal | Carbohydrates: 55g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 5236mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Calcium: 23mg | Iron: 1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in January of 2017, but was republished with new photos, step by step instructions, and tips September of 2020.

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    1. Dmnd_quinn

      December 30, 2022 at 8:27 pm

      Hi Candice, step 1 on the instructions, how much water to put in the pot?
      Thanks

      Reply
      • Candice

        December 31, 2022 at 10:00 am

        The amount isn't as important since you will be using way more than you need... think about it like filling a pot of water to cook noodles for pasta. So just make sure the pot is about 2/3 full, and you will be OK. Great question!

        Reply
    2. Fredrick Gendall

      December 02, 2022 at 12:40 am

      5 stars
      Excellent interpretation.

      Reply
      • Candice

        December 02, 2022 at 10:39 am

        Glad you liked it, Frederick. Thank you for sharing.

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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