There are two options for cooking Iranian rice:
– rice is cooked in water and then simmered with oil – cooking takes about half an hour.
– cook rice in 2 stages, first in boiling water, then simmer in parts for another 10 minutes, adding spices.
2 ways to cook Iranian rice
- Cathay – retains maximum benefit. Rice is poured with cold water so that by the end of cooking it is completely absorbed. This is about half a glass more than cereals – the water should cover it by 1 cm. After boiling, the rice should be stirred a couple of times. When there is no liquid left, pour a little oil around the edges of the pot to create a crispy crust. Minimize the fire, put a cloth under the lid and simmer for 20-30 minutes.
- Abkesh – less high-calorie option. Rice is placed in boiling water and, when half cooked, is discarded in a colander. Then put some of the rice on the bottom of the pan in a thin layer, add a little saffron and 2-3 tbsp. hot water. Stir and lightly drizzle with vegetable oil. Next, turn on a strong fire, spread the remaining rice with a slide. After 1-3 minutes (when steam starts to flow), cover with a towel and a lid. We reduce the gas to a minimum and leave to simmer for 20 minutes.
In both cases, the rice must be rinsed thoroughly before cooking and salt added to taste.
Delicious facts
Iranian rice is always long-grain, exceptionally white and crumbly. There are many different varieties. The most beloved among the indigenous people of Iran are Tarem, Sadri and Binam, as well as the Indonesian Basmati. Iranians do not use freshly harvested rice for food, but pre-store it from 6 months to 2 years. Depending on the processing methods, there are parboiled, smoked, peeled and semi-peeled rice.