Ingredients
water (enough to fill a large pot)
3 -4 tablespoons salt
3 -4 cups basmati rice
1 pinch saffron
4 tablespoons butter
3 -4 tablespoons oil
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Extra-long aged grains — biryani, pilaf, separate fluffy rice
Tiny tart dried berries — zereshk polo, Persian jeweled rice
Dried black limes — tangy-fermented depth for Persian stews and rice
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Extra-long aged grains — biryani, pilaf, separate fluffy rice
Tiny tart dried berries — zereshk polo, Persian jeweled rice
Dried black limes — tangy-fermented depth for Persian stews and rice
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.). Add 3-4 tablespoons of salt to the water. Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked). Pour water over it to rinse it and then pour the water off. Repeat this until the water runs clear. Add the rice to the boiling water. Boil rapidly for 5 minutes. Bring pot to the sink and turn the cold water on to make the starchy water overflow. Drain into a colander. Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom). In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it). Sprinkle the rice with a spoon into a mound in the pan on the stove. Poke 3-4 holes into the top and pour the butter down the holes. Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out). Put the rice back into the pot. Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan. Cook at the medium-medium high heat for 8 minutes. Turn the stove down to the lowest temperature it will go and steam for 35 more minutes. To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom. Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt. Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very