Persian rice

Chello

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Preparation info

  • 4

    servings
    • Difficulty

      Complex

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2½ cups uncooked long-grain rice
  • 3½ tablespoons salt
  • ½ cup butter, melted

Method

  1. Rinse the rice three times in lukewarm water and then put it in cold water to cover, to which one and one-half tablespoons of salt have been added. Soak the rice overnight.

  2. Boil two quarts of water to which two tablespoons of salt have been added. Drain the rice and add it to the boiling water. Boil for ten to fifteen minutes, stirring occasionally to keep the grains from sticking together. Pour the rice and water into a strainer and rinse with lukewarm water.

  3. Pour one-third of the melted butter into the bottom of the pan in which the rice cooked. Add two tablespoons water to the butter in the pan. Drop a spoonful of rice at a time into the pan, distributing it evenly. Allow it to mound in the shape of a cone. Pour the rest of the melted butter over the rice, distributing it evenly.

  4. Put paper towels over the pan. Cover and place two or three dish towels on the lid. Cook over medium heat for ten to fifteen minutes. Lower the heat and cook for thirty-five to forty minutes longer. If cooked at the right temperature, the rice will form a crust at the bottom of the pot which will become crisp and turn a golden brown, while the rest of the rice remains white. If desired, add more melted butter before serving.

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