Persian Rice
3 - 4 cups Basmati rice
2 tbsp water
2 tbsp oil
1 tsp turmeric
Saffron steeped in 1 - 2 tbsp water (I microwave a shot glass 3/4 full with water and add the turmeric to steep)
1/4 cup (4 tbsp) Oil and 1/4 cup water
Wash white rice. I use a colander but you can wash in a bowl and pour out water 3 times until it runs clear.
Soak rice in pot with water and salt for 20 minutes (Not really necessary but good to do if you remember)
Put pot on heat and boil until "half cooked" The rice should increase in size but still be crunchy.
Drain water and rinse rice thoroughly
In a pot put 2tbsp water and 2tbsp oil with turmeric in bottom and heat until it starts to "combine"
Place half cooked rice on top in a mound. It helps if you ladle out the a little on the bottom to cover directly onto the oil and water then mound the rest of the rice on top.
Poke holes with back of your spoon.
Cover and cook on high for 8 - 10 minutes. I usually do 8.
After the 8 minutes, lower heat to medium low, pour 1/4 cup oil and 1/4 cup water around the sides of the pot around the mound of rice. It should really start sizzling and there should be enough liquid to make one complete circle.
Pour steeped saffron water over the very top
Line with towel or paper towels and lightly rest lid on top
Cook for 35 - 40 minutes.
If making a pollow dish, mix half cooked rice with various items:
Sabzi (Greens) - Lightly fry Dill, Parsley, Cilantro and Green onion tops until aroma comes out, add frozen string beans and lima beans with 1 tbsp hot water (precut, saves time; I can't tell the flavor difference) until less icy and mix with rice. Add salt.
Addas (Lentil and Raisins): Boil brown lentils in water about 20 - 25 minutes until tender, rinse. Sautee finely onion in some oil with turmeric and salt (cinnamon optional, I like it mom hates it) until translucent, add lentils and raisins and toss to coat. Mix with rice
Gojeh (Tomato): Fry chopped onions with salt and turmeric until translucent, add 1 can crushed tomatoes and 1 - 2 tbsp tomato paste and cook until reduced a little bit, maybe 8 - 10 minutes tops stirring constantly. Add frozen string beans and peas to defrost; mix with rice
If I am making plain white rice I do not add sliced potatoes to the bottom of the pot, if I make Sabzi, Addas or Gojeh I do.
Edit: I suppose I should mention that the bottom of the pot gets crispy and delicious and it is called Tadig.
