Have you ever heard about Persian rice? Are you tired of eating mushy rice that is overcooked? Once you try this easy technique, you’ll never want to cook rice any other way. You can scale this recipe up or down as needed. The basic ratio is 1 part rice to 2 parts water, which yields 2-3 parts cooked rice.
2 cups persian or basmati rice
5 cups Water
1 gr of saffron
15 gr of butter
Bring a large pot of water to boil, using at least 2 cups water per 1 cup rice. Add 1 tbsp of olive oil with 1 tsp of salt. Let it cook on high heat for about 6-7 minutes. For the test, you can take a grain of rice between your fingers and if it is smooth in the center and it is al dente, your rice is ready.
Rinse the rice in a fine mesh colander under running cold water to remove excess starch. Drain off the remaining water.
Place a nonstick pan on the heat. Add 1 tbsp of olive oil with 10 gr of butter. Let the butter melts.
Add your saffron to a mortar and make it like a powder. Transfer it to a glass and add 4 tbsp of warm water to it. Wait a few seconds until the saffron will be bloomed.
Add 2 tbsp of saffron water to the water and wait 2-3 seconds.
Add the rice to the pan. Reduce the temperature as necessary to prevent overflow.
Mix 2 tbsp of water with 1 tsp of salt and add it to the rice. With the back of a spoon make four holes in your rice. Cover it with a lid. You can use a kitchen towel around your lid.
Let it cook for 40-45 minutes. However, after 30 minutes, add 1 tbsp of butter and the rest of the saffron water into the center of the rice. It gives more flavor to your rice.
Flip over your rice to a sering plate and enjoy the crispy bottom of the pot.