She Strengthens

Uncovering the Flavors of Persian Cuisine

The Art of Preparing Perfect Basmati Rice

When it comes to Persian cuisine, few dishes are as iconic as perfectly cooked basmati rice. To master this staple, we sought the expertise of culinary authority Najmieh Batmanglij. With her guidance, we’ll delve into the world of Persian culinary traditions and explore the art of preparing this beloved dish.

Selecting the Finest Ingredients

When purchasing saffron, opt for high-quality threads instead of powder, which can be adulterated with turmeric. Nigella seeds can be found in Middle Eastern or Asian markets, or online from specialty retailers like Kalustyan’s.

The Recipe

Yield: 6 servings

Ingredients:

• 4 cups long-grain basmati rice
• 8 cups water
• 2 tablespoons salt
• 2 tablespoons plain yogurt
• 1 cup butter or vegetable oil (or ghee, see note)
• 1 teaspoon ground saffron dissolved in 4 tablespoons hot water
• 1 teaspoon cumin or nigella seeds (optional)

Preparing the Rice

Begin by carefully picking over the rice to remove any small solid particles. Then, wash the rice by covering it with lukewarm water, gently agitating it with your hand, and pouring off the water. Repeat this process five times until the rice is completely clean. This crucial step ensures the rice cooks evenly and releases its delightful perfume.

Soaking and Cooking the Rice

After washing, soak the rice in 8 cups of water with 2 tablespoons of salt for 2 to 24 hours. This step firms up the rice, preventing it from breaking apart during cooking. Then, bring 8 cups of water with 2 tablespoons salt to a boil in a large non-stick pot. Add the washed and drained rice, boil briskly for 6 to 10 minutes, and gently stir twice with a wooden spoon to loosen any grains that may have stuck to the bottom.

Shaping the Rice

In a bowl, mix 3 spatulas of rice, 2 tablespoons yogurt, 3/4 cup butter or oil, 1/2 cup water, a few drops of dissolved saffron water, and the cumin seeds. In the pot, spread the yogurt-rice mixture over the bottom and pack it down to create a tender golden crust (tah dig). Take one spatula full of drained rice at a time and gently place it on top of the yogurt and rice mixture, gradually shaping the rice into a pyramid.

Cooking the Rice

Cover and cook the rice for 10 to 15 minutes over medium-high heat to form a golden crust. Dissolve the remaining butter in 1 cup hot water and pour it over the rice pyramid. Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes longer over medium-low heat.

Serving the Rice

Remove the pot from heat and allow it to cool on a damp surface for 5 minutes without uncovering it. There are two ways to serve the rice: either hold the serving platter tightly over the uncovered pot and invert the two together, or gently take one spatula full of rice at a time and place it on a serving platter without disturbing the crust. Mound the rice into a cone, sprinkle with saffron rice garnish, and detach the layer of crust from the bottom using a wooden spatula.

A Delicious Tradition

With these simple yet precise steps, you’ll be able to create the perfect basmati rice, a staple of Persian cuisine. So go ahead, indulge in this flavorful tradition, and enjoy the delightful aroma and taste of this beloved dish. Nush-e Jan!