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Steve Giralt
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| Persian Steam Rice with a Golden Crust |
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SERVES 4
Chelo
For this dish, Ramin Ganesh- ram uses top-quality basmati rice, which holds its shape and yields a better crust than ordinary rice.
1 1/2 cups top-quality
basmati rice
2 tsp. salt
4 tbsp. butter, melted
1. Put rice into a large bowl, cover with cold water, and swish around with your hand until water clouds. Drain. Repeat process until water remains clear, 4–5 more times. Return rice to bowl. Add 1 tsp. of the salt and enough water to cover rice, then set aside to let soak for 1 hour.
2. Put 3 cups water and remaining salt into a medium nonstick pot and bring to a boil over medium-high heat. Drain rice, add to pot, and boil until most of the water has been absorbed and rice is almost tender, about 8 minutes. Drain rice; set aside.
3. Return pot to medium-high heat. Add half the butter and 2 tbsp. water and spoon rice into pot, forming a conical shape. Drizzle remaining butter and 2 tbsp. water over rice, cover pot with a clean dish towel, then cover pot with a lid. Reduce heat to medium-low and steam rice for 30 minutes.
4. Uncover pot and fluff rice, keeping golden rice crust on bottom of pot intact. Spoon fluffed riceonto a large platter. Put an inverted plate inside pot and carefully invert rice crust onto top of rice. Serve with Persian ground meat and onion kebabs, if you like.
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This recipe was first published in Saveur in Issue #73
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