Persian Rice

Rice is a major part of Persian cuisine and the method for making Persian rice is different than others. In this method, you will have a fluffy and separated rice.

Persian rice always comes with Tah-deeg. Tah-deeg is the Persian word for the crunchy layer of rice or thin bread or potatoes on the bottom of the pan and it tastes amazing.

Makes 5 servings.

Ingredients

      2 1/2 cups (about 450 g) uncooked basmati rice
      5 tablespoons canola oil
      1/3 cup butter
      salt
      1/4 teaspoon ground saffron
      thin bread, I used pita bread

Preparation

Dissolve ground saffron in 2 tablespoons (30 ml) of boiling water (see How to Use Saffron) and set aside.

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.

Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

Drain the soaked rice and set aside.

Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice.

Remove from the stove; drain the rice in a colander, rinse with cold water and then drain again.

Pour 5 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Pour rice into the pot, over the bread; try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Pour 2/3 cup water over the rice. Wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.
Put the lid on and cook over medium heat until it begins to steam. Then reduce the heat to low and cook for approximately 35-45 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside.

Melt the butter and pour all over the rice. Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments. Transfer the cooked rice to a serving dish and garnish with rice and saffron mixture. Your Persian rice is ready!
Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Serve immediately.

(cookingandcooking.com)