Persian Style Steamed Rice
Experience the perfect balance of fluffy, aromatic grains and a golden, crispy crust with this Persian Style Steamed Rice recipe, a cornerstone of Persian cuisine. Made with fragrant basmati rice, this dish stands out for its signature "tahdig"—a buttery, saffron-infused crispy layer formed at the bottom of the pot. The meticulous steps of rinsing, parboiling, and steaming ensure each grain is tender yet separate, delivering a texture that's light and airy. For an added twist, potato slices can be used to enhance the tahdig's crunchy appeal. Whether served as a side dish or the centerpiece of your meal, this recipe transforms simple ingredients into an elegant experience, perfect for impressing guests or savoring a taste of tradition. Keywords: Persian steamed rice, tahdig recipe, saffron rice, fluffy basmati rice.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Salt
- 10 cups Water
- 3 tablespoons Butter or ghee
- 3 tablespoons Vegetable oil
- 0.25 teaspoons Ground saffron (optional)
- 1 medium Potato slices (optional)
Instructions
Rinse the basmati rice in cold water 3-4 times until the water runs clear to remove excess starch.
Soak the rice in cold water with 1 tablespoon of salt for at least 30 minutes. Drain before cooking.
In a large pot, bring 8 cups of water to a rolling boil. Add the remaining 1 tablespoon of salt.
Carefully add the soaked and drained rice to the boiling water. Gently stir once to prevent sticking.
Boil the rice for about 5-7 minutes until it is par-cooked (the grains should be soft on the outside but still firm inside). Drain the rice in a fine mesh sieve and rinse lightly with lukewarm water.
In the same pot, add 2 tablespoons of vegetable oil and spread evenly. If using saffron, dissolve the ground saffron in 2 tablespoons of hot water.
Optional step: To create a tahdig (crispy crust), you can layer thin slices of potato or mix 1/2 cup of the par-cooked rice with the saffron water and spread it evenly over the base of the pot.
Gently spoon the remaining rice into the pot, building it into a pyramid shape. This allows steam to circulate properly.
Use the handle of a wooden spoon to make a few holes down through the rice to the bottom of the pot. This helps release steam during cooking.
Drizzle the melted butter or ghee and remaining 1 tablespoon of oil over the rice. You can also drizzle saffron water over the top for added flavor and aroma.
Wrap the lid of the pot with a clean kitchen towel to catch excess condensation and place it securely on the pot.
Cook the rice over medium-high heat for 5 minutes to create the tahdig, then reduce the heat to low and steam for 30-40 minutes.
To serve, gently spoon the rice onto a serving platter, being careful not to break the grains. Use a spatula to lift the crispy tahdig from the bottom and serve it alongside the rice.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 14247 mg | 619% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.0 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
