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:

1. 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.
2. 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.
3. When the water level is about even with the rice, turn the heat to low and cover with your wrapped lid.
4. Cook covered, over low heat for about 20 minutes.
5. Turn off heat and let the rice rest for about 10 minutes. Serve and enjoy.

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