This Persian Style Rice is the base of many Persian dishes. A must-know for anyone who wants to learn how to cook delicious Persian food!
Ah, beautiful Persian food, how can I even start?
I have been waiting so long to write this post because I wanted to share with all of you how amazingly delicious Persian food is. I want to share the love for Persian food, the knowledge of making it and the sincere love I have for my country and its food.
Iranians love to eat. Sweet and savory. Homemade food is part of our culture and eating fresh homemade food everyday is part of Persian life. Persian kitchens are always active, something is always going on in them, either a meal is being made, or family members are just hanging out there. Persian kitchens never sleep! At least, ours never did in Iran.
My lovely maman makes THE BEST FOOD IN THE WORLD. I mean it. She is so fast, and efficient. My maman can make food for 50 people in less than 2 hours, and not just one type of food. at least two types, plus salad and side dishes, plus dessert! My mom’s a magician! And when I see her, we are going to cook together and I will tell you all secrets of a Persian kitchen! But because my maman is now far away, I made the Persian Style Rice with my friend Zeinab for you my friends!
Zeinab is one of my best friends, the first best friend. We used to go to the same school and then she moved to London. Then I moved to Turkey. Then we both moved to the U.S and now we can see each other more often! See, you never know what’s waiting for you!
I visited Zeinab last week and we made (She did most of it, though) 3 different Persian dishes, one of them was this gorgeous Persian style rice with crispy golden crust. This type of rice is the basic of Persian cuisine and much needed for many stews we make. It needs a bit of practice but it’s something that you can (and should) boast about later if people start talking about their culinary skills. Because this is Persian style rice my friends, the best type of plain white rice!
Persian style rice calls for long grain rice therefore the best rice (If you cannot find Iranian rice) to make this dish with is Basmati rice. You will also need some vegetable oil and salt. No fuss, no exotic ingredients.
The best part of the rice is the crispy golden crust that shapes around the fluffy rice. It’s like a crispy shell holding the beautiful, fluffy, white as snow rice inside, so basically there are two types of rice in one dish. My favorite part? The golden crispy crust!
- Zereshk Polo Morgh
- Persian Pumpkin Pancakes – KAKA
- Maman’s Stuffed Potato Patties
- Kotlet (Persian Meat Patties)
Persian Style Rice with Crispy Golden Crust
- 1 cup Basmati rice
- 2-2 1/2 cup cold water
- 1/2 tsp salt
- 1/4 cup vegetable oil
- Put rice in a small pot.
- Pour water over the rice until it covers the rice and comes 1/2 inch over it.
- Add salt.
- Cook the rice uncovered over high heat until water evaporates almost completely. (about 20 minutes)
- Using a fork, bring the rice from the edge to the middle, make a mountain shape.
- Add the oil around the edge.
- Put the lid on and cook on medium-high heat for 7 minutes and then on low heat for additional 15 minutes.
- Turn the heat off. Place a plate on top of the pot and carefully turn the pot over so the rice drops into the plate.
- Serve immedietly.