برنج زعفرانی
Persian Saffron Rice
Fluffy, separate grains with a crown of gold — the foundation of every Persian table.
Prep 15 min · Cook 60 minServes 4Medium
Ingredients
4 pers.
The story behind the dish
Persian rice is judged by its length, perfume and the separation of its grains. The two-stage parboil-and-steam method is what makes it unique in the world.
Cooking mode
- 1Soak the rice in salted water for 2 hours.
- 2Boil in plenty of water for 6 minutes — the grain should be soft outside, firm inside. Drain.
- 3Bloom the saffron in hot water.
- 4Return the rice to the pot in a mound, add oil, steam on low 45 minutes.
- 5Mix one ladle of rice with the saffron water and scatter over the top.
Tips & troubleshooting
- ✦Never stir steaming rice — it breaks the grains.
- ✦A towel under the lid catches the steam and keeps grains dry.
