Long-grain Persian Basmati Rice
- 3 cups of long grain basmati rice
- 3 Tbsp. salt
- cooking oil
- Peeled, sliced Russet potato or a flour tortilla (optional)
- Wash rice. To wash the rice, place the rice in a large bowl and cover with water. Move the rice with your hand to clean. Pour off the water. Repeat the process 3-4 times until the rice is clean.
- Fill a large pot with water (3/4 full), add salt, cover and bring to a boil.
- Add rice to boiling water, and cook on medium heat, uncovered, for 10 minutes.
- Drain the rice.
- Add 1/2 Tbsp. water, 1 Tbsp. cooking oil, and dash of turmeric to bottom of rice cooker or non-stick pot.
- If making potato or tortilla tadig, add to the bottom of the pot.
- Add the rice, cover, and cook 45-50 minutes in the rice cooker. (If cooking in a non-stick pot, cook for 45-50 minutes on medium/low heat).
- Serve according to your preferred style below in the notes.
- Noosh-e-Jan (Enjoy)!
Persian rice can be served in 2 different styles:
Style 1: Remove the lid, hold a serving platter tightly over the pot, and flip over to unfold the entire rice on the platter. It should be shaped like a golden-crusted cake. (Pictured above)
Style 2: Spoon the rice onto a platter and decorate with saffron rice. Detach the tadig at the bottom of the pot and arrange pieces around the rice or on a separate small plate (see picture below). To garnish with saffron rice, take 1/2 cup cooked rice and mix with saffron water (1/4 tsp. ground saffron dissolved in 2 Tbsp. hot water).
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Iranian/Persian
Keywords: Persian Rice, Polo, Basmati Rice, Tadiq, tahdig