How to make perfect Persian rice

Persian rice in easy to follow steps

Before we start cooking there are some essential things you need to know about rice:

• There are many different types of grains and qualities. ALWAYS always use a good quality Basmati rice.
  
• Aways wash rice under cold running water until the water runs clear to remove the starch and dust.
  
• You usually have to soak the rice in cold water for a few hours before you start to cook it. This helps the rice grains to soften and the end result will be better. Different brands of rice will need varying lengths of time in soaking ... you'll have to get to know the brand you use.
  
• I recommend Mahan which is an Iranian brand and is available at most Iranian grocery stores.
  If you live in the UK Tilda is a good substitute. The method I use below uses Mahan or Safar rice.
  

Things you will need:

• A large non stick heavy based pan with a lid.
  
• A large colander for draining
  
• A padded lid for the steaming process. This absorbs the steam that is created and prevents the rice from becoming wet and soggy. I use a tea towel wrapped around the pan lid ... PLEASE ensure that the tea towel is secure and there are no edges exposed to heat or flames to avoid it catching light.

Preparation for making saffron rice:

For saffron rice: Take a pinch of saffron, a small pinch of sugar and grind with a pestle and mortar until it becomes powdery. Place this is a small cup the size of an egg cup. Pour on a little boiling water, cover and allow to stand and infuse. Stir occassionly.

Method:

• Use 1 cup of rice per person.
• Thoroughly rinse the rice for several minutes until the water runs clear.
  
• Soak the rice in cold water for at least 2 hours before cooking. Drain and give one final rinse before cooking.
  
• Boil up a large pan of water. Add a good teaspoon of salt for taste (or more if you like your rice salty), a little butter and a drop of saffron from the tip of a teaspoon.
  
• When the water is boiling add the rice and at this stage you need to stay with it. Let the water come back to the boil and very gently stir from time to time but be careful not to break or damage the rice grains. After a few minutes you will see the grains enlarge. You should continue to allow it to boil until the grains become 'al dente' soft to bite but be careful they dont get fluffy. The time this takes will depend on the amount of rice you're cooking so it can vary.
  
• Drain the rice in a large colander and rinse with cold water. Leave to continue draining.
  
• TAADIG: Taadid is the delicious rice crust. You can use thinly sliced potatoes , naan (thin unleaved bread like pitta ) or cabbage leaves and I have also it made it with iceburg lettuce leaves.
• Place a tablespoon of butter, a desert spoon of oil and a small amount of boiling water in your heavy bottomed non stick pan and allow to melt, blend and bubble. Put most of the mixture in a cup for later use, keeping a small layer in the pan. Add another spoon of oil and a drop of saffron to this and allow to mix. Layer your thinly sliced potatoes on the bottom of the pan and then add the rice on top.
  
• Now pour on half the butter,oil and water mix and wait until you begin to see a little steam . Cover with the padded lid and leave on a low heat. After 3/4 hour, remove the lid and add pour on more of the butter mix. Recover and leave for another 30 mins or so.
  

Before serving:

• Remove a few spoons of rice into a small bowl. Pour on some infused saffron and mix gently.
  
• Spoon the rest of the rice onto a serving dish until you reach the taadig. Add the saffroned rice on top of the rice ready to be served and very gently mix in.
  
• Finally decorate your rice dish with the taadig if you used potatoes and if you used any other ingredient for the taadig, serve in a separate dish.