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Persian style rice recipe: Imagine the bottom crunchy rice layer, with the aroma and flavours of saffron and rose petals in your dish. Persian food is one of the most exquisite cuisines whose influence worldwide. There are different Persian rice dishes, from complicated to not such complex and easy ones like saffron rice. To achieve perfect and fluffy rice (in Persian cooking), it is first parboiled in plenty of water, drained, and steamed until done. The steaming process isn't the usual steaming that we know. Instead, it creates a lot of steam in the pot by finishing the rice off on the stove with a tea towel and a tight-fitting lid.
Ingredients for Easy Persian Saffron Rice
- 2 tsp Rose Water: We use it as a sprinkle to impart a rose scent to the rice. The smell of orange or rose blossom is one of the identifying characteristics of Middle Eastern cooking. You could substitute rose water with orange blossom water if you like.
- 600 g Basmati rice: Basmati is the perfect substitute as As many of us will not have access to Persian rice.
- 3 Tbsp Saffron: This is how you can use saffron in the Persian way. Just crush some saffron and soak it in hot water.
- 2 Tbsp salted butter
- 875 ml water
- 2 tsp salt
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Ingredients for Garnishing
Dried Rose Petals/Almonds/Zereshk: You can go with rose petals or flaked nuts like almonds. Zereshk is also another good choice for their colour.
Easy Persian Saffron Rice Recipe
- Rinse the rice first. Heat the butter and fry the rice for 1 minute, coating and stirring the rice with the butter.
- Increase the heat to high while adding water. Add the salt and saffron and stir to mix.
- Cook for 14 minutes on lower heat, putting a close-fitting lid on.
- Leave the rice for 5 minutes to rest while taking the saucepan off the heat.
- Sprinkle the rose water all the rice and serve while hot. Garnish with nuts and rose petals (if using).
