Rice is one of the world’s most produced grains and has many different types of cooking techniques. Especially in Asian countries, cooking dishes with Rice, whether white rice or brown rice is very common. Among all types of rice recipes, fluffy Persian rice is one of the most delicious options for dinner or lunch.
About This Recipe
Basically in Persian foods, rice is served with a stew or as a Tahchin, as well as other mixed rice dishes such as Baghali Polo and Sabzi Polo. Persian rice is cooked with two techniques, Kateh and steaming. If it is the first time you want to cook Iranian rice, you may be a little confused, but don’t worry, by following the tips, you can have tender, fragrant, and fluffy rice.
The Different Types of Rice
There are different criteria for classifying types of rice. Types of rice are divided into several categories based on length and shape, texture after cooking, and color.
Types of rice based on length and shape:
- Long grain rice: This rice has grains whose length is at least 3 to 4 times the grain width.
- Medium grain rice: This rice is medium in height compared to long grain rice.
- Short grain rice: This rice has the shortest length and creates a sticky texture when cooked, unlike the previous two categories.
In Iran, Iranian rice is used for cooking rice, which is very fragrant and delicious. If you don’t have Iranian long-grain rice in hand, basmati rice is the best option to replace it.
What Do You Need to Cook Persian Rice
- Rice: Basmati rice is the best choice for this recipe. The word “basmati” actually means fragrant, this rice has been cultivated for thousands of years. This type of rice has the longest grains of any rice and has the ability to stretch throughout the cooking process. It has a fluffy texture, a mild taste, and a pleasant aroma, which is suitable for Iranian recipes.
- Vegetable oil: Use a little oil during cooking to prevent the rice from sticking to the pot.
- Salt: Rice flavor is enhanced by adding salt.
- Bloomed saffron: When rice is cooked you can mix a few tablespoons of rice with bloomed saffron and use it as the topping.
- Slivered almonds and pistachios: Soak the slivered almonds and pistachios in rose water for 30 minutes and then fry with a little oil for 1-2 minutes and use for topping.
- Dried barberries: You can typically find dried barberries at Middle Eastern grocery stores. A good barberry is bright red and beautiful in color, so avoid buying barberries that are dark in color.
How to Cook Persian Rice?
- Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rise is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.
- In a large pot heat 2 tablespoons of oil or butter. Arrange potato slices or Lavash naan. Pour the rice back into the pot.
- Add 1/2 cup water to the rice. Cover the lid with a clean dishcloth and put it on the pot.
- Cook over medium heat until the rice starts steaming, then lower the heat and let it steam for another 30 minutes until fully cooked.
Kateh Recipe (Easy Persian Rice Cooking Method)
Persian rice is cooked with two techniques, Kateh and steaming. For Kateh rice, first, rinse rice thoroughly, then pour it into the pot, add some water and let it soak for one or two hours. Place a non-stick pot on the heat and pour the rice. For a less sticky and more fluffy rice use 2/3 cup of water for a cup of rice. Add 1 tablespoon of salt and a little oil and boil the rice with high heat. Wrap the lid with a clean dishcloth and place it on the pan, cook on low heat for about 30-40 minutes.
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Looking for More Persian Recipes?
- Kookoo Sabzi Recipe
- Albaloo Polo Recipe
- Tahchin Recipe
- Reshteh Polo Recipe
- Baghali Polo Recipe
- Sabzi Polo Recipe
Ingredients
- 3 cups long grain Basmati rice
- Vegetable oil
- Salt
- 8 cups of water
- 4 tablespoon bloomed saffron
- 1 lavash naan(optional)
Instructions
Step 1
Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rise is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.
Step 2
In a large pot heat 2 tablespoon of oil or butter. Arrange potato slices or Lavash naan. Pour the rice back into the pot.
Step 3
Add 1/2 cup water to the rice. Cover the lid with a clean dishcloth and put it on the pot.
Step 4
Cook over medium heat until the rice starts steaming, then lower the heat and let it steam for another 30 minutes until fully cooked.
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