There are two options for cooking Iranian rice:
– rice is boiled in water and then stewed 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
- Kate – saves maximum benefit. Rice is poured with cold water so that by the end of cooking it is all absorbed. This is about half a glass more than cereals – water should cover it by 1 cm. After boiling, rice needs to be mixed a couple of times. When there is no liquid left, pour a little oil around the edges of the pan to form a crisp. Make the fire minimal, put a cloth under the lid and simmer for 20-30 minutes.
- Abkesh is a lower calorie option. Rice is placed in boiling water and, having brought to half-cookedness, is thrown into a colander. Then part of the rice should be laid out on the bottom of the pan in a thin layer, add a little saffron and 2-3 tbsp. hot water. Mix and drizzle lightly with vegetable oil. Next, turn on a strong fire, spread the remaining rice in a slide. After 1-3 minutes (when steam comes out), cover with a towel and a lid. Reduce the gas to a minimum and leave to languish for 20 minutes.
In both cases, rice should be thoroughly washed before cooking and salt should be added to taste.
Iranian rice is always long grain, exceptionally white and crumbly. There are many different varieties. The most favorite 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 steamed, smoked, peeled and semi-peeled rice.