Persian Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups long grain rice
• 1/2 cup melted butter
• 1/4 teaspoon salt (or to taste)
• 2 quarts water
• 1 cup water

Recipe

• 1 start the 2 quarts water and salt boiling in large stock pot or dutch oven.
• 2 rinse rice until water runs clear (or as close to clear as you can get it).
• 3 add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
• 4 drain rice in colander, reserve.
• 5 in stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
• 6 pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
• 7 with the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
• 8 pour the remaining melted butter onto the rice, and drizzle 1/4 cup of the extra water into the holes you made. cover pot with kitchen towel to absorb the steam, place pot lid on towel.
• 9 cook on very low heat, checking after about 15 minutes. if the rice is browning too fast, add the remaining extra water a little bit at a time.
• 10 cook rice until it's done, about 30 minutes.
• 11 try not to check it too often, as it needs to steam.