Name: Middle Eastern or Persian-Style Rice
Yield: Serves 2 to 6
Cuisine: Iran
Ingredients: freshly ground pepper; 1 tablespoon hot water; 2 tablespoons salt, plus additional to taste; 2 cups basmati rice; 2 large egg yolks; 6 tablespoons unsalted butter, melted; 4 quarts water

Preparation info

Serves
2 to 6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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.

Ingredients

4 quarts water
2 tablespoons salt, plus additional to taste
2 cups <

Method

Preheat the oven to 350°F.

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