Farsi Rice
This Middle-Eastern inspired dish is perfect when you’re prepping for a large group. Butter adds richness while saffron adds color and flavor that will be sure to satisfy.
Ingredients
- 5 cup(s) dry rice, preferably Basmati
- 2 tablespoon(s) plus 2 tsp. salt
- 1 cup(s) butter
- 1/2 ounce(s) plain yogurt (1 tablespoon)
- 1/2 teaspoon(s) powdered saffron
- 2 teaspoon(s) boiling water
Instructions
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In a bowl, wash the rice 5 times and then soak for 2 hours in lukewarm water to cover mixed with 2 tbsp of the salt.
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Pour 10 cups water in a nonstick pot, add the remaining 2 tbs salt and bring to a vigorous boil.
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Drain the water from the presoaked rice and add the rice to the boiling water.
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Stir, cover and bring back to a boil, boiling for 3 to 4 minutes.
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The rice should move freely and float to the top of the pot.
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Drain the rice in a colander, rinse with lukewarm water and taste.
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If the rice is salty, rinse with more water.
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In a large nonstick pot, melt the butter; add 1-cup water and stir.
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Set aside half of this mixture.
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Add the yogurt to the butter remaining in the pot and stir well.
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Gently spoon the rice on top of this mixture, forming a cone.
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Cover.
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Cook on medium heat until steam is visible, about 15 minutes.
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Cook for 15 minutes more, then turn the heat down to low and pour the remaining butter mixture over the rice.
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Wrap the lid of the pot tightly with a kitchen towel to prevent the steam from escaping and cook for another 45 minutes.
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Spoon 1 cup of rice from the top of the pot onto a plate and mix gently with the saffron mixture.
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Set aside.
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Mound the rice in the shape of a cone on a serving platter.
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Add saffron rice to the top before serving.
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Remove the crust from the bottom of the pan and serve separately, cut into squares or wedges.
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Ready in 2 hours.
Nutrition
Calories: 2728.17kcalCarbohydrates: 231.27gProtein: 29.19gFat: 188.11gSaturated Fat: 118.36gCholesterol: 494.83mgSodium: 15499.72mgFiber: 3.53gSugar: 8.54g
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