Persian Rice

Denae

ingredients

2 cups long grain rice(I like the Bassmatti rice)
about 4 tsp salt
3 tsp olive oil or butter
2-3 saffron strands,soaked in 1 tbsp boiling water (optional)
Plain rice in IRAN called Chello. The rice is soaked in salted water before cooking. The longer it is soaked the better the flavor of the rice.

1
1) Soak the rice in lukewarm water, salted with 3 tsp salt for at least 2 hours
2
2) When the rice has soaked and you are ready to cook fill a noon stick pan with fresh water add 1 tsp salt and bring to the boil.
3
3) Drain the rice well and stir it in to the boiling water.boil for five minutes then reduce the heat and simmer for about 10 minutes until half cooked. drain and rinse in lukewarm water.wash and dry the pan.
4
4) Heat the olive oil in a saucepan add about 1 tbsp water and one sliced potato (or bread or matzo sliced or what ever you feel like.and stir in the rice. Cook the rice over a very low heat for 10 minutes then pour over more oil.
5
5)Cover the pan with a clean dish towel and secure with a tight fitting lid. lifting back the corners of the cloth over the lid. 60 Steam for 30-40 minutes. The dish towel will absorb the excess steam and will turn the bottom of the rice into a crisp golden crust known as TAHDIQ. Many regards this as the best part of the rice.
6
If liked, mix 2-3 tbsp of the rice with the saffron water and sprinkle over the top. Serve.
7
You could mix this rice with nuts, raisins , carrots,sweat peas,lima . beans and lots of dills.