Persian Steamed Rice - Saffron Optional

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.

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• 🧾Ingredients in this recipe
• 👩‍🍳How to Make This Recipe
• 🍚What goes with Persian rice?
• Persian Rice with Saffron

🧾Ingredients in 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.

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.

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