The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.
Ingredients:
- 2 cups basmati rice
- 3 teaspoons kosher salt, divided
- Pinch of saffron threads
- 2 cups plain whole-milk yogurt
- 3 tablespoons unsalted butter
Instructions:
- Place rice in a medium saucepan; add 2 teaspoons salt and cold water to cover by 2″. Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.
- Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. Add rice and stir to coat.
- Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6-7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes.
- Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.
Persian Rice • Yield: 6 servings
Ingredients:
- 2 cups basmati rice
- 3 teaspoons kosher salt, divided
- Pinch of saffron threads
- 2 cups plain whole-milk yogurt
- 3 tablespoons unsalted butter
Persian Rice Nutrition Facts:
• Diet:
• Calories: 97.75
• Fat: 52.92
• Carbs: 106.23
• Protein: 43.75
• Cholesterol: 51.76
• Calcium: 70.79
• Sodium: 87.46* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
