Iranian steamed rice with saffron crust

Traditional Iranian steamed rice with a crusty saffron base.

Serves:     4


  • 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


  1. Soak the rice with salt for one hour.
  2. In a medium size non-stick pot, bring 1 1/5 litres of water to boil.
  3. Add the rice to the water and continue boiling until the rice soft and can be broken by your fingers.
  4. Drain and rinse rice with cold water.
  5. 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.
  6. In the same non-stick pan used to cook the rice, add the oil and wait until heated.
  7. Pour in the mixture of rice and yoghurt.
  8. Add the rest of the plain rice on top and cover the pot, leaving the temperature on a high.
  9. After three minutes remove the lid, once all the steam is released cover with a thin kitchen towel.
  10. Lower the temperature to a low heat and cook the rice for 30-45 minutes until completely soft.
  11. If the rice is too dry, add a small knob of butter before serving.
  12. To serve the rice, place a round plate on top of the pot and flip it. You will see a beautiful cake-like rice.

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