Persian Rice – Sorry, Measuring Cups

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I believe I’ve posted a few “fool proof” methods for cooking “perfect” rice, but this Persian version takes the grand prize, and it’s not even close for second. The beauty of this method is that it doesn’t rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

 

 

 
 
Ingredients for 8 Portions:
2 cups basmati rice, rinsed very well
3 quarts water, brought to a boil with 3 tablespoons of salt
2 tablespoons olive or vegetable oil
1 russets potato, peeled, cut into 1/4-inch slices
salt to taste
pinch of ground cumin
5 or 6 slices of butter for top
pinch of saffron, ground and mixed with 1 1/2 tablespoons hot water
parsley to garnish 

Source recipe: https://foodwishes.blogspot.com/

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