Making Persian rice is super simple and I suppose is more of a technique to master than a recipe to follow. I was lucky enough to be taught the culinary ways of the Iranians by my talented dad, and I feel it’s my obligation to share my knowledge with you!
This Persian rice recipe will make more than enough for four people. You can adjust the measurements upwards or downwards if you want to make more or less – as a guideline, you should always try to use 1 cup of rice per person.
- 4 cups of rice
- 50g butter
- 2-3 tsp sea salt
- a pinch of saffron
- 24 hours before you’re planning to cook, place your rice in a big bowl or pan and cover with water. I usually leave mine to soak overnight. This soaking cleans and tenderises the grains of rice, making for a lovely, fluffy result later on!
- When you’re ready to cook, remove the old water from your bowl/pan and wash your rice in a sieve until the water runs clear.
- Place it in a large pan with a lid, and cover it in water. You want the water to go about 1cm above the mound of rice.
- Bring the pan to the boil briefly, then reduce to a low heat. Add the sea salt, saffron strands and the lump of butter (this should naturally melt into the water – no need to stir!).
- Wrap the pan lid in a tea towel and place it on top – this prevents the condensation falling back from the lid of the pan. Cook the rice for about 20 minutes over a low heat, or until the rice is about half-cooked.
- When the rice is half-cooked, pour away most of the excess water, and push the rice into the middle of the pan using a spoon. The rice will finish off cooking in its own steam. This will take another 15-20 minutes – then you’re ready to serve!
So sit yourself down and enjoy the fruits of your labour. Rice is served with most Persian dishes – have a look at my Wanderlust guest feature (link coming very soon) for meal inspiration.