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    Home » Recipes » Persian

    Persian Steamed Rice - Saffron Optional

    Published: Sep 8, 2020 Modified: Sep 8, 2020 by Candice

    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.

    Boiled, then Steamed

    To make this rice, you will need the following ingredients: rice, salt, oil, and water. If you would like to take this rice to the next level, you will also need saffron (Amazon links open in new tab).

    First, bring about ⅔ a pot water of water to boil. No need to measure since we will be straining the rice just like you do when you cook pasta. Add ~ 3 tablespoon salt.

    In the meantime, wash rice 3 times with lukewarm water. The goal here is to get the water as clear as possible.

    Put the rice in the boiling water and gently stir. Bring the water back to boil, then remove the lid to keep from overflowing. We are waiting for the rice to be al dente. You do not want to overcook the rice. Once al dente, strain in a colander (Amazon link opens in new tab).

    Do a taste test. If the rice tastes too salty, rinse it with cold water. Then shake the colander to remove as much water as possible.

    Add 3 tablespoon of oil in a pot to coat the bottom over medium heat. Then gently add the drained rice. Using the backside 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. You want the rice to still have a little bite. Persian rice is never served mushy.

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

    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.

    Side by side images of cooked rice, steeped saffron, and rice mixed in with saffron.

    Note: 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.

    What goes with Persian rice?

    Here are some of my favorite Persian stews that I enjoy with this rice:

    • Ghourmeh Sabzi (Herb Stew with Lime & Beef)
    • Khoresh e Beh (Beef, Quince, & Plum Stew)
    • Fesenjoon (Walnut & Pomegranate Stew with Chicken)
    • Gondi (Chicken & Chickpea Dumplings)

    And be sure to check out all my Persian recipes here.

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    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 mins
    Cook Time40 mins
    Total Time45 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?Mention @ProportionalPlate or tag #ProportionalPlate on 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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    Reader Interactions

    Comments

    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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