Persian Steamed Saffron Rice
Yield: 8 to 10 1-cup servings
Prep time: 5 minutes prep time; 45 to 60 minutes to cook
In Persian cuisine, rice is a daily staple that accompanies most meals. Because of this, it's not surprising that Persian cooks have very specific methods for producing a light, fluffy rice that becomes a delicacy when topped with saffron. In America, basmati rice most closely resembles Persian rice when prepared properly.
Wash the rice thoroughly, add water and salt and bring to a boil over high heat. Boil the rice for about 10 to 15 minutes or until slightly soft. Most of the water should be absorbed. Shape the rice into a cone (after the water has been absorbed through boiling, the sides of the rice should be scooped to the center to create mound or cone to complete the steaming process) and cover with a lid. Steam over medium to medium-low heat for about 30 to 40 minutes. Dissolve the saffron in hot water and pour over the top of the rice. Remove from heat and cool, covered, for about 5 minutes.
Recipe by, former PCC Cooks instructor