Polow - Persian Rice

پلو Polow is a staple of Persian cuisine, the centerpiece of countless meals. No two rice dishes are ever quite the same, each with its own flavor, texture, and traditions. The most prized rice is black-tail rice (dom-siah), a fragrant variety similar to Indian basmati rice. The classic Persian method for cooking rice involves parboiling it first, then steaming until each grain is tender, separate, and fluffy.

Polow Zaferani - Persian Saffron Rice

Ingredients

Serves 4

-2 1/2 cups long-grain white basmati rice
-1/2 teaspoon crushed saffron dissolved in 3-4 tablespoons of hot water
-Butter or vegetable oil
-Salt

Method:

1. In a large bowl, rinse the rice with cool water several times to remove excess starch. Soak the rice in 6 cups of cool water with 2-3 tablespoons of salt, and set aside for at least 1-2 hours.
2. Bring 6 cups of water to a rapid boil in a large non-stick pot over medium-high heat. 
3. Drain the soaked rice and add it to the boiling water. Return to a boil and cook for 7 minutes, or until the grains are elongated, soft on the outside, and firm in the center. Drain and rinse under cool running water.
4. Rinse and dry the pot. Add 3 tablespoons of oil and 1 tablespoon of the saffron-water mixture to the bottom. Using a large spatula, gently spoon the parboiled rice into the pot, shaping it into a pyramid mound away from the sides. Make 4-5 holes in the rice with the spatula handle to help the steam escape. 
5. Cover and cook the rice for 7-10 minutes or until steam begins to rise. Pour 3 tablespoons of melted butter and the remaining saffron mixture over the rice, and add 1/4 cup of water around the edges. Wrap the pot lid in a clean kitchen towel (dam-koni) to absorb excess moisture, cover tightly, reduce the heat to low, and steam for 45-50 minutes.

To serve, gently spoon the fluffy rice onto a platter and top or serve alongside the tahdig. 

Enjoy!