Iranian steamed rice with saffron crust
Traditional Iranian steamed rice with a crusty saffron base.
Serves: 4
Ingredients
- 4 cups of Iranian rice*
- 1 spoon sunflower oil
- 1 tsp salt
- 1 cup natural yoghurt
- Pinch of ground saffron
*Basmati rice can be used also
Method
- Soak the rice with salt for one hour.
- In a medium size non-stick pot, bring 1 1/5 litres of water to boil.
- Add the rice to the water and continue boiling until the rice soft and can be broken by your fingers.
- Drain and rinse rice with cold water.
- In a bowl mix 2 table spoons of yoghurt with saffron (saffron has to be mixed with a little hot water) and add 3 large spoonfuls of the rice.
- In the same non-stick pan used to cook the rice, add the oil and wait until heated.
- Pour in the mixture of rice and yoghurt.
- Add the rest of the plain rice on top and cover the pot, leaving the temperature on a high.
- After three minutes remove the lid, once all the steam is released cover with a thin kitchen towel.
- Lower the temperature to a low heat and cook the rice for 30-45 minutes until completely soft.
- If the rice is too dry, add a small knob of butter before serving.
- To serve the rice, place a round plate on top of the pot and flip it. You will see a beautiful cake-like rice.
