Simple Persian Rice

Chelow

This is a simple version of Persian Rice. Hence the name, Simple Persian Rice. A more elaborate version would include yogurt in the recipe, but today, I’m making a dairy-free (read: Vegan. Or pareve) dish.

What’s distinctive about this recipe is the cooking method.

Different varieties of rice aren’t really interchangeable. If you use the “wrong” rice in a recipe, the rice police won’t break down your door, but the type of rice and the recipe, especially the culture from which the recipe hails, complement one another. When making Persian rice, use Basmati if you possibly can.

There are two things that make Persian rice special. One is the use of saffron, which gives it a beautiful color and a distinctive (read: fabulous) flavor. But other cultures also use saffron in their rice. Think Paella. Or Risotto alla Milanese.

The thing that’s most special about this rice is the tahdig. Tahdig is this wonderful crunchy crust that develops at the bottom of the pot. When it’s inverted onto a serving plate, you get this golden crown that everyone wants a piece of. Of course they do! It’s fabulous!

Ingredients:

• 3 cups basmati rice

• 8-10 cups water

• ¼ teaspoon saffron threads, crushed with the back of a spoon

• 3 tablespoons kosher salt

• 3 tablespoons extra virgin olive oil (It’s really good with butter, but we’re going dairy-free here)

Method:

• Prepare the saffron water—boil a little water, let it cool slightly, and combine the crushed saffron with 3 tablespoons of the hot water in a small dish. Let it stand so that the saffron can dissolve.

• Wash the rice—pour the rice into a large bowl and fill it with cold water. Swish it around with your hands and then drain the rice. Do it again. And again. It will probably take 4—5 rinsings before the water runs clear and is no longer cloudy. Washing away the surface starch is important for achieving the right texture.

• Fill a pot with fresh cold water (about 8-10 cups) and add the salt. It sounds like a lot, but most of it will be left behind in the water.

• Bring the pot to a boil and cook the rice, uncovered, for 5 minutes. The rice should be swimming in the water, like pasta

• Drain the rice using a fine mesh strainer. Then, gently rinse the rice in cold water.

• Pour the olive oil and about 1/3 cup water into a seasoned cast iron pot or one with a non-stick surface.

• Pile the rice into the pot over the oil. Don’t just dump it in. You want to build it up into sort of a pyramid. Avoid having the rice touch the sides of the pot. Then, using the handle of a wooden spoon or something similar, make holes in the rice, going all the way down to the bottom. About 6—8 holes should do it.

• Wrap the pot lid in a kitchen towel and cover the pot. Make sure the towel doesn’t hang down. Starting a fire is not part of the process.

• Set the pot over medium—high heat and cook for 5 minutes. Then, lift the lid and drizzle the saffron water over the rice.

• Cover the pot again and cook the rice over medium-low heat for about 45 minutes, until the rice is tender and fluffy.

  To serve, turn the rice out onto a serving dish. It’s fine if it comes out like in the picture, and it’s equally fine if the rice is spread out on the plate with the tahdig on top. The tahdig may come out in one piece or in several pieces. Either way, you’ll have a beautiful plate of Persian rice with crispy tahdig.