Persian Rice

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Yield: Serves 5

Measures

Dissolve ground saffron in 2 tablespoons of boiling water and set aside (click for How to Use Saffron).

Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.

Then soak rice in salted lukewarm water (with 2 tablespoons salt) for at least one hour.

Drain the rice and set aside.

Meanwhile, pour water in a large pot (until it is 3/4-full) and bring to a boil over high heat.

Add rice and 1-tablespoon salt to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice. Remove from heat and drain the rice in a colander.

Pour 6 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Pour rice over the bread; try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Combine 2/3 cup water with 7 tablespoons oil and pour over the rice.

Put the lid on and cook over medium heat until it begins to steam.

Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.

Reduce heat to medium-low and cook for approximately 40-45 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside.

Melt butter and pour all over the rice.

Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments.

Transfer the rice to a serving dish and garnish with rice and saffron mixture.

For crispy bread crust (Tah-deeg); carefully remove the crusty bottom with a spatula in one whole piece.

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