Everyday Persian Rice

This simple absorption-cooked rice is the everyday rice of people in the rice-growing region along the Caspian Sea, in the north of Iran. You can vary the amount of salt or butter as you wish. Because the rice is not drained after boiling, the grains stick together a little more than in Special Everyday Persian Rice (chelo). There is a delicious crust, a little less rich tasting than the tahdig from chelo.