Hearty & Comforting

Rice Dishes

Basmati Rice

I always buy my rice from a Persian or Mediterranean market — my favorite is Dunar brand long grain basmati, because it's so aromatic and flavorful, and it expands beautifully once fully cooked. If you can't find that brand near you, don't worry — try a few different brands until you find the one you love.

A plate of plain steamed basmati rice served with a piece of golden lavash tahdeeg

Ingredients

For the Rice

  • 2 cups organic long grain basmati rice
  • 3 1/4 cups cold water
  • 2 tbsp coarse or regular sea salt
  • 1 tbsp organic extra virgin olive oil

For the Saffron Rice (optional)

  • 1 tsp organic ground Persian saffron
  • 3 tbsp boiling water

Instructions

  1. 1

    Place the rice in a bowl and rinse several times, until the water runs clear.

  2. 2

    In a pot over medium heat, combine the 3 1/4 cups cold water, the sea salt, and 1 tablespoon of the olive oil.

  3. 3

    Optional, for saffron rice: while the water comes to a boil, stir the ground saffron into 3 tablespoons of boiling water in a small bowl and let it steep to release its color.

  4. 4

    Once the water is boiling, drain the rinsed rice and add it to the pot. Lower the heat to medium-low and cook, uncovered, until the rice grains turn translucent.

  5. 5

    Drain the rice in a strainer and rinse with cold water.

  6. 6

    Optional: toss a spoonful of the rice with the saffron water until well colored, then set it aside to sprinkle over the top when you assemble your tahdeeg.

Notes

  • This is the base method I use for Persian basmati rice. Pair it with one of the tahdeeg (crispy golden bottom) techniques in Preparations & Tips to finish the dish.
  • The photo above shows this rice served with lavash tahdeeg — see the Lavash Tahdeeg recipe in Preparations & Tips.
  • A good nonstick pot (or a rice cooker), along with good-quality butter and extra virgin olive oil, makes all the difference for Persian rice.
  • For the best saffron flavor, grind an entire package of saffron threads to a powder in a mortar and pestle, then store what you don't use in a small airtight container for next time.