Persian Steamed Saffron Rice

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Persian Steamed Saffron Rice

 

4 cups white basmati rice

8 cups water

1/4 cup vegetable oil

pinch of saffron, dissolved in 2 tablespoons hot water

 

Wash the rice thoroughly, add water and salt and bring

to a boil over high heat. Boil the rice for about 10

to 15 minutes or until slightly soft. Most of the

water should be absorbed. Shape the rice into a cone

(after the water has been absorbed through boiling,

the sides of the rice should be scooped to the center

to create mound or cone to complete the steaming

process) and cover with a lid. Steam over medium to

medium-low heat for about 30 to 40 minutes. Dissolve

the saffron in hot water and pour over the top of the

rice. Remove from heat and cool, covered, for about 5 minutes.

 

 

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