Tired of plain old grains? Boost the taste and color of your meal with fragrant and flavorful Persian Rice.
I’ve been on a huge rice kick lately, and that means getting crafty. Although it’s a humble grain, rice has traveled across the globe for generations, picking up all kinds of yummy recipes. Rice is easy to cultivate and even easier to cook. Today, there are so many rice dishes out there, they can hardly be counted on two hands. And I don’t know about you, but I’m willing to try them all.
One of the most colorful bowls in our cookbook is Persian rice. Although the dish itself comes from Iran, it’s likely that rice farming started in Southeast Asia and slowly spread there via trade routes. Persian rice pairs plain grains with an array of vibrant spices—cumin, cinnamon, plus golden saffron and turmeric—to make a mouthwatering lunch or dinner.
If you’ve been bored with regular rice and aren’t sure how to jazz it up, try this recipe. It’s mild enough to share with spice-sensitive folks but still bursting with warm and herbaceous flavors. Taste for yourself, and discover how you can integrate this nourishing Persian rice into your dinner.
What makes Persian rice unique?
For starters, the most obvious distinction is that it uses two types of rice—one plain white and the other seasoned with saffron until it’s tinted bright yellow. This two-toned dynamic catches the eye, making the tummy rumble with just one glance. But when you go deeper under the surface of this recipe, you’ll discover there’s also russet potato cooked to tender perfection. Although not all Persian rice dishes contain potato, this recipe puts a delightful spin on it. This clever combo of starches satisfies the craving for carbs while also introducing classic Persian seasonings to the palate.
How do I store leftovers?
Once cooled to room temperature, I store my Persian rice in an airtight container. I refrigerate it for up to 1 week, or transfer it to a freezer-safe container and freeze for 2 months. Afterward, let it thaw in the fridge overnight before reheating. Then, I move it to a pot on the stove with a splash of veggie broth and/or oil and turn the heat to medium. Stir occasionally until it’s completely warm.
Serving suggestions
Want to pay homage to Persian cuisine by building a whole Middle Eastern meal around this dish? First, I garnish my rice with freshly chopped parsley. Next, dish it out with Turkish Kebabs, Roasted Eggplant, Cauliflower Tabbouleh, and Naan drizzled with garlic butter. If you’d like to get even fancier, pair your Persian rice and awesome accompaniments with a bubbly Wine Spritzer or Lemonade. Before you know it, you’ll have a unique and delicious meal on your hands.
Ingredients
- 12 cups water for cooking rice
- 2 tablespoons kosher salt for cooking rice
- 2 cups basmati rice rinsed
- 1 1/2 tablespoons olive oil
- 1 russet potato cut into 1/4-inch slices
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- salt to taste
- 3 tablespoons butter sliced
- 1 pinch saffron threads
- 1 1/2 tablespoons hot water
- Turmeric as needed (optional)
- Chopped parsley for garnish
Instructions
- Fill a large pot with water and add kosher salt. Bring to a boil. Add rinsed basmati rice, stir gently, and cook for exactly 7 minutes until the rice is partially cooked. Drain the rice and set aside.
- Heat olive oil in a pot over medium-high heat. Arrange 1/4-inch potato slices in one layer to cover the bottom. Sprinkle ground cumin, cinnamon, and a little extra salt over the potatoes. Cook for 2-3 minutes until the potatoes start to sizzle, then carefully layer the parboiled rice evenly on top. Place butter in thin slices over the rice.
- Cover the pot with a layer of clean paper towels, then place the lid on top. Reduce heat to low and steam for 45 minutes until the rice is light and fluffy and a crispy crust (tahdig) forms at the bottom.
- In a small mortar, grind a pinch of saffron threads. Mix the ground saffron with hot water. In a large bowl, combine a few spoonfuls of rice with the saffron water until the rice turns yellow. If desired, stir in some turmeric to enhance the yellow color. Spoon the saffron rice over the remaining rice in your serving bowl and garnish with chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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