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Najmieh Batmanglij

Rice

Appears in
Joon: Persian Cooking Made Simple
Joon

By Najmieh Batmanglij

Published 2015

  • About

My favorite rice, a smoked variety from around the Caspian (berenj-e dudi-e hashemi), is hard to find, even in Iran. But Indian basmati rice, long-grained and wonderfully aromatic (its name comes from the Sanskrit vasmati, meaning “fragrant”), is excellent in Persian cooking.

It is widely available in the U.S., even in supermarkets. Iranian and other Middle Eastern grocers have several brands of basmati rice.
If you are using aged Indian basmati rice, it is best to wash it first as this greatly improves its wonderful aroma. Place the rice in a large container and cover with water. Allow to soak for 30 minutes. Drain in a fine-meshed colander, then rinse thoroughly before using. Long-grain rice grown in America doesn’t need to be washed.

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