Persian-Style Rice

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

In most traditional recipes for Persian rice, the rice is cooked on top of the stove in a pot wrapped with towels. Timing is important to develop the chewy crust (called the dig) on the bottom of the pot. There seems to be a mystique about it. But I have developed a method of finishing the rice in the oven that produces a perfect crust. This is mv usual accompaniment for shish-kebab and chicken brochettes.