Iranian Basmati Rice
April 24, 2008
A reader, Maloof, submitted a recipe for basmati rice, Iranian style, a couple weeks ago. I was intrigued and decided to try it out the other night. I expected some sort of interesting spices or ingredients, but his recipe called only for rice, butter, and salt – the technique is what made it different. This may seem odd for a simple rice dish, but I was blown away. When researching my previous rice posts, I kept reading about ‘aromatic’ rices and how amazing they smelled. I’ve made jasmine rice, a so-called aromatic, quite a few times and never smelled the supposedly great aroma. I didn’t really know what to expect with this.
It had a strong flavor and smell, something many of you may not be surprised by. But if this description is surprising to you, try this recipe, and rice may no longer be just…rice.
You’ll need a cup of basmati rice, a half to full teaspoon of salt and a tablespoon of butter. I used a little under a tablespoon of salt (what you see in the picture), which ended up being too much.
Combine your ingredients in a small sauce pan and add water until the rice is covered by about an inch to an inch and a half. The recipe on the bag of recipe called for 1 3/4 cups of water for 1 cup of rice, and I ended up using a little over two cups.
Turn the heat to high until the water begins to boil, then reduce to medium. You do, however, want the water to continue boiling.
While this is happening, get a lid for your pan and a dish towel. Wrap the dish towel all the way around the lid so there is fabric on the underside of the lid. This will be used to absorb moisture while the rice simmers.
Your rice is done boiling when the water level is at the same height as the rice. Turn the heat to low and cover with your towel-wrapped lid. Cook like this for about 20 minutes.
After 20 minutes, remove the lid and turn off the heat. Let the rice rest for about 10 minutes.
Serve and enjoy.
Preferences and Tips
- A tablespoon of salt is too much. Only use 1/2 to 1 teaspoon.
- It really does have a great smell and taste – much stronger than any other rice I’ve had.
- My mom made some basmati rice last night following the directions on the package. She said the aroma was non-existent, so this technique must have some affect. Anyone have ideas why?
Printable Recipe
Equipment:
- Small sauce pan with lid
- Dish towel
- Spoon for stirring
- Measuring cups
Ingredients:
- 1 cup basmati rice
- 1 tbsp. butter or olive oil
- 1/2 to 1 tsp. salt
Recipe:
- Combine the rice, butter/olive oil, and salt in a small sauce pan. Add water until the rice is covered by about 1 to 1 1/2 inches of water.
- Put the pan over high heat until it boils, reduce to medium heat. Wrap the lid in the dish towel while the rice is boiling.
- When the water level is about even with the rice, turn the heat to low and cover with your wrapped lid.
- Cook covered, over low heat for about 20 minutes.
- Turn off heat and let the rice rest for about 10 minutes. Serve and enjoy.
Posted in Recipes |
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April 24th, 2008 at 3:51 pm
hmm. I can’t imagine why, but I sure am curious!
April 24th, 2008 at 7:45 pm
I’ve started soaking my rice before I cook it. Anyone know how this would affect cooking time? Or aroma?
Food Is Love
April 24th, 2008 at 10:01 pm
Glad it turned out well for you. That rice technique is great with a curry. I have a very simple but delicious curry recipe you could try. Do you have access to an Asian grocery store nearby?
April 24th, 2008 at 10:18 pm
I do actually have an Asian grocery store close. I’ve never been in it, but it is big and right down the street. After the success with your rice recipe, I am certainly interested in the curry.
@Debs: How long do you normally soak it for? I was thinking about doing a comparison of techniques on the rice this weekend (one Iranian style and one package instructions), and adding one with soaking the rice first could be good.
July 30th, 2008 at 6:49 pm
I learned this recipe from a Iranian friend. I’ve never used the cloth but everything else is the same as I remember.
What used to amaze me about it was the presentation – if you are careful you can empty out the rice onto a plate (put it on top of the pan and turn everything upside down) – and you end up with a large “Cake” of rice – with a wonderful crisp crust. It is great for dinner parties.
. I’ve had success with standard white rice too. Try it!
September 13th, 2008 at 9:15 pm
Just clarifying the salt. I don’t use table salt but rather kosher or sea salt which is why I used the full tablespoon.
August 5th, 2009 at 12:04 pm
next step is crispy rise, leave a thin layer of rice at the bottom, add oil and cook until its crispy golden brown all over…….very popular is Persian culture, my friends family fights over the crispy rice at the table. its great with beef stu
September 7th, 2009 at 2:37 pm
It was really good I did it today and it is sooo testy.
September 30th, 2009 at 9:31 am
maybe because the boxes dont tell you to use butter or salt?
March 21st, 2010 at 12:43 pm
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