Persian Golden Rice Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 10 Minutes
- Total Time
- 2 Hours
- Yield
- 9 Servings
Tools You Will Need:
1 large non-stick frying pan with cover
medium size bowl
colander or strainer
spatula
cup measure
tbsp. measure
tsp. measure
clean dish towel
medium size bowl
colander or strainer
spatula
cup measure
tbsp. measure
tsp. measure
clean dish towel
Ingredients:
3 C rice
4 tbsp. olive oil
½ tsp. saffron (divided)
4 tbsp. olive oil
½ tsp. saffron (divided)
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1. Rinse the rice several times in a strainer or colander until the water runs clear.
2. Soak rice in water in bowl for one hour.
3. Put rice in pan and cover with 1" of water.
4. Bring to a quick boil and then lower flame to medium heat for 7 minutes or until the rice is chewy (not mushy).
5. Strain in colander.
6. Sprinkle salt to taste over rice.
7. Wash and dry pan and then heat olive oil over medium flame.
8. Return rice to pan and add enough water so that it is barely visible.
9. Bring to a boil on high heat and then immediately turn down to medium flame.
10. Cover tightly with lid and cook for about 10-15 minutes taking care not to burn the rice.
11. Pour a little bit of olive oil down the sides of the pan.
12. Mix 1 tbsp. of olive oil mixed with ½ C water.
13. Using a spatula, move the rice to the center of the pan, creating a mound.
14. Sprinkle ¼ tsp. saffron over the top part of the mound and slowly pour the oil and water mixture over the rice.
15. Place a clean dish towel over the pan and replace lid.
16. Cook rice on low heat for 1 hour, making sure rice doesn't burn.
17. When done, remove pan from heat and scoop out only the saffron-colored top of the mound.
18. Spoon the rest of the rice (except for the crispy bottom) onto a serving plate make a mound.
19. Sprinkle with remaining saffron.
20. Carefully remove the crunchy rice from the pan with a spatula, trying not to break it.
21. Cut it into wedges and surround the rice mound with them.
2. Soak rice in water in bowl for one hour.
3. Put rice in pan and cover with 1" of water.
4. Bring to a quick boil and then lower flame to medium heat for 7 minutes or until the rice is chewy (not mushy).
5. Strain in colander.
6. Sprinkle salt to taste over rice.
7. Wash and dry pan and then heat olive oil over medium flame.
8. Return rice to pan and add enough water so that it is barely visible.
9. Bring to a boil on high heat and then immediately turn down to medium flame.
10. Cover tightly with lid and cook for about 10-15 minutes taking care not to burn the rice.
11. Pour a little bit of olive oil down the sides of the pan.
12. Mix 1 tbsp. of olive oil mixed with ½ C water.
13. Using a spatula, move the rice to the center of the pan, creating a mound.
14. Sprinkle ¼ tsp. saffron over the top part of the mound and slowly pour the oil and water mixture over the rice.
15. Place a clean dish towel over the pan and replace lid.
16. Cook rice on low heat for 1 hour, making sure rice doesn't burn.
17. When done, remove pan from heat and scoop out only the saffron-colored top of the mound.
18. Spoon the rest of the rice (except for the crispy bottom) onto a serving plate make a mound.
19. Sprinkle with remaining saffron.
20. Carefully remove the crunchy rice from the pan with a spatula, trying not to break it.
21. Cut it into wedges and surround the rice mound with them.
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