Persian Rice


  • Basmati rice
  • Salt
  • Margarine
  • Potato (optional)


  1. Wash rice and soak in very lightly salted water for at least 1 hour.
  2. Bring fresh water to a boil. Leave heat on high.
  3. Pour off water from soaking. Dump the wet rice into the boiling water.
  4. Heat until bubbles keep rice on surface. Drain rice well.
  5. Have melted margarine ready (1:8 ratio to raw rice by volume). Mix half the margarine with an equal amount of water and pour into pot.
  6. Optional: add thinly sliced potato to bottom of pot.
  7. Pour drained rice into pot. Heat until all rice is steaming.
  8. Make rice into a cone and distribute remaining margarine over the top.
  9. Turn heat very low, cover with lid wrapped in cloth.
  10. Cook as needed ~ 2 hrs.

Source: Fresh Foodie’s former roommate, Borna

recipes/persian_rice.txt · Last modified: 2011/03/05 00:15 by Fresh Foodie
Recent changes RSS feed Creative Commons License Donate Powered by PHP Valid XHTML 1.0 Valid CSS Driven by DokuWiki