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Middle Eastern or Persian-Style Rice
- Serves
2 to 6
- Difficulty
Easy
Published 1998
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 2 tablespoons 2 cups
Method
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
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