Najmieh Batmanglij

Gilani Smothered Rice

Kateh

Preparation info
  • Servings:

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Silk Road Cooking: A Vegetarian Journey
Silk Road Cooking

By Najmieh Batmanglij

Published 2000

  • About

Most rice in Iran is grown in the Gilan region, near the shores of the Caspian Sea. This recipe is the favored method of cooking rice in Gilan, where rice is a part of the meal at breakfast, lunch and dinner.

Ingredients

  • 2 cups long-grain white basmati rice (Indian)
  • 3½ cups cold water

Method

  1. Pick over the rice carefully to remove its many small solid particles of grit.
  2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean.
  3. In a medium nonstick pot, combine the rice, water, salt and oil. Bring to a bo