Persian Steamed White Rice

Chelo
Many people become extremely intimidated when it comes to making Persian rice. You have to trust me when I tell you it is really not a big deal (just don’t tell anyone Persian I said that!). All you need to do is to imagine that instead of making rice, you are making pasta. Most of us know how to make pasta; it is probably what you ate everyday when you went to college! You are going to cook this rice in boiling water with oil and salt, just like pasta. You are going to wait until the rice is “al dente” (when you bite a grain of rice it should still have a white dot in the middle), just like pasta. Do not overcook Persian rice or your reputation as a Persian cook will suffer! And last, you are going to drain it, just like pasta.The only difference comes next: Persian rice has one cooking step that pasta doesn’t have. Persian rice gets steamed. Think of it this way—since this rice is fancy…it requires a “spa treatment.” What is the result when you pamper yourself at the sauna? A new you! What is the result when you treat your rice to a “spa treatment”? Each and every grain of rice becomes its own entity and a pearl from heaven! What is the best after-effect of a “spa treatment” for a woman? It makes her a better wife, a better mother—and a better cook! What is the best after-effect of a “spa treatment” for Persian rice? The most scrumptious, crunchy, golden crust: TADIG!  If you are having issues with tadig making, watch my video on tadig troubleshooting on my YouTube site!

If you want to make a smaller quantity, try only 3 cups rice, 8 cups water, ¼ cup oil, and 1 tablespoon salt.

Part 1: Cooking the rice
5 cups basmati rice, checked and rinse
12 cups water
½ cup canola oil
3 tablespoons salt

Part 2: Steaming the rice and making tadig
¼-inch oil poured into the bottom of the saucepan.
2 tablespoons water
¼ tsp turmeric or powdered saffron (optional, for a more authentic flavor)

To cook the rice:

  1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
  2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
  3. After 3–5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is “al dente” (see above). Turn off the heat and pour rice into the colander to drain; set aside.

To steam and make tadig:

  1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add ¼-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
  2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5–7 minutes until rice begins to steam.
  3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
  4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
  5. With awide spatula, scoop the rice from the pot, making sure to not disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.

Yield: 8 servings