Saffron Steamed Plain Basmati Rice
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
50
Spice
37
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
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
3
Agitate gently with your hand, then pour off the water
4
Repeat five times until the rice is completely clean
5
In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil
6
Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom
7
Once the rice rises to the top of the pot, it is done
8
Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water
9
In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water
10
Spread this mixture over the bottom of the rice pot
11
This will form the golden crust, or tah dig
12
One spatulaful at a time, gently mound the remaining rice onto the tah dig layer
13
Shape it into a pyramid to leave room for the rice's expansion
14
Cover the pot and cook the rice for 10 minutes over medium heat
15
Mix 1 cup cold water with 4 tablespoons oil and pour over rice
16
Sprinkle on the remaining saffron water
17
Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping
18
Reduce the heat to low and cook 50 minutes longer
19
Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust
20
10
21
There are two ways to serve the rice
22
The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter
23
The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges
24
The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so
25
After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter
26
NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier
27
NOTE: If using American long-grain rice, wash the rice once only
28
NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes
29
Pick over the rice carefully to remove its many small solid particles of grit
30
Wash the rice by placing it in a large container and covering it with lukewarm water
31
Agitate gently with your hand, then pour off the water
32
Repeat five times until the rice is completely clean
33
In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil
34
Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom
35
Once the rice rises to the top of the pot, it is done
36
Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water
37
In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water
38
Spread this mixture over the bottom of the rice pot
39
This will form the golden crust, or tah dig
40
One spatulaful at a time, gently mound the remaining rice onto the tah dig layer
41
Shape it into a pyramid to leave room for the rice's expansion
42
Cover the pot and cook the rice for 10 minutes over medium heat
43
Mix 1 cup cold water with 4 tablespoons oil and pour over rice
44
Sprinkle on the remaining saffron water
45
Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping
46
Reduce the heat to low and cook 50 minutes longer
47
Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust
48
10
49
There are two ways to serve the rice
50
The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter
51
The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges
52
The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so
53
After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter
54
NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier
55
NOTE: If using American long-grain rice, wash the rice once only
56
NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes
57
Rice Cooker Method Preparation time: 10 minutes Cooking time: 1 1/4 hours 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water 1
58
Pick over and wash the rice as per the master recipe above
59
In the rice cooker, combine the rice, water, salt, and oil
60
Gently stir with a wooden spoon until the salt has dissolved
61
Start the rice cooker
62
After 1 1/4 hours, pour saffron water over the rice
63
Unplug the rice cooker
64
Keep the cooker covered and allow it to cool for 10 minutes
65
Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter
66
The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges
67
NUSH-E JAN! NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2
68
Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2
69
The amounts of salt, oil, and saffron water remain the same
70
Preparation time: 10 minutes Cooking time: 1 1/4 hours 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water 1
71
Pick over and wash the rice as per the master recipe above
72
In the rice cooker, combine the rice, water, salt, and oil
73
Gently stir with a wooden spoon until the salt has dissolved
74
Start the rice cooker
75
After 1 1/4 hours, pour saffron water over the rice
76
Unplug the rice cooker
77
Keep the cooker covered and allow it to cool for 10 minutes
78
Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter
79
The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges
80
NUSH-E JAN! NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2
81
Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2
82
The amounts of salt, oil, and saffron water remain the same
83
Najmieh Batmanglij shares her tips with Epicurious: •Batmanglij highly recommends using a rice cooker for this recipe — it's easier, and the nonstick, evenly heating surface ensures a good crust
84
She favors the National Deluxe brand — if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times
85
•Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat
86
To make it, start with a third more unsalted butter than you will need for the recipe
87
Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom
88
Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth
89
Ghee will keep at room temperature, covered, for several months
90
•Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety
91
American nonfat yogurt can be substituted for a less rich flavor
92
•Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric
93
Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water
94
"The saffron water can then be stored and used as needed," says Batmanglij
95
"Never use the unground threads
96
" •Batmanglij highly recommends using a rice cooker for this recipe — it's easier, and the nonstick, evenly heating surface ensures a good crust
97
She favors the National Deluxe brand — if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times
98
•Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat
99
To make it, start with a third more unsalted butter than you will need for the recipe
100
Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom
101
Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth
102
Ghee will keep at room temperature, covered, for several months
103
•Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety
104
American nonfat yogurt can be substituted for a less rich flavor
105
•Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric
106
Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water
107
"The saffron water can then be stored and used as needed," says Batmanglij
108
"Never use the unground threads
109
"