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.
Boiled, then Steamed
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 tablespoon 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.
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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Persian Basmati Rice
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 tablespoon 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.
Notes
Nutrition
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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