Ingredients:
- 2 cups Basmati rice
- 1/4 cup vegetable oil or ghee
- 1/2 teaspoon saffron threads
- 2 tablespoons hot water
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions:
- Rinse the Rice:
- Rinse the Basmati rice under cold water until the water runs clear. This helps remove excess starch.
- Soak the Saffron:
- In a small bowl, soak the saffron threads in hot water. Allow it to steep and release its vibrant color and aroma.
- Parboil the Rice:
- In a large pot, bring about 8 cups of water to a boil.
- Add salt to the boiling water.
- Add the rinsed rice to the boiling water and parboil for about 6-7 minutes, until the rice is slightly tender but still has a bite to it.
- Drain the Rice:
- Drain the parboiled rice in a fine-mesh colander and rinse it gently with lukewarm water. This helps stop the cooking process and prevents the rice grains from sticking together.
- Prepare the Saffron Mixture:
- In a small bowl, mix the soaked saffron with sugar. This helps evenly distribute the saffron flavor and adds a hint of sweetness.
- Layering the Rice:
- In the same pot, add vegetable oil or ghee and spread it across the bottom.
- Add a layer of parboiled rice to the pot, creating a pyramid shape.
- Drizzle the saffron mixture over the rice. This creates the signature golden color and imparts a delightful aroma.
- Steam the Rice:
- Cover the pot with a clean kitchen towel or a lid, reducing the heat to the lowest setting.
- Allow the rice to steam for about 30 to 45 minutes. This creates a crispy crust, known as “tahdig,” at the bottom of the pot.
- Fluff and Serve:
- Gently fluff the rice with a fork, being careful not to disturb the tahdig.
- Serve the saffron-infused Persian rice on a platter, with the prized tahdig presented at the table for all to enjoy.
This Persian Saffron Rice pairs wonderfully with various Persian stews or kebabs. Enjoy your culinary journey into the heart of Persian cuisine!
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