Login
Username
Password
Login using a social account to comment:
Remember Me
Forget?
Forget your password?
Username or E-mail
Remember Password?
Home
Recipes
Verjuice
Cookbooks
0
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.
Share This Recipe
Leave a Comment
Cancel reply
You must be
logged in
to post a comment.
Login using a social account to comment: