This is not the most authentic, old-fashioned method for cooking true Persian rice because we finish this rice in the oven and not on top of the stove. But it is easier and therefore more foolproof. This rice is our usual accompaniment for shish kabobs and chicken brochettes.
Heat the water in a large pot to boiling. Add the salt and drop in the rice. Cook quickly over medium heat until a kernel just tests done when you bite it, about 10 minutes. Immediately drain the rice and rinse with warm water.
Coat a shallow baking pan, such as a lasagne pan, with some of the melted butter. Mix
Spoon the layer of loose rice into another baking pan. Cover with foil and hold in a warm oven or over hot water. Return the baking pan with the bottom layer of rice (it should be
© 1998 Joyce Goldstein. All rights reserved.