Middle Eastern or Persian-Style Rice

Preparation info
  • Serves

    2 to 6

    • Difficulty


Appears in

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.


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


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