In my unbiased opinion my wife Minoo is an expert in rice technology.;-) This is her (not so secret) recipe… ‘Polou-ye-Sefid’ or ‘White Rice’ is the foundation of Iranian cooking. It is served with the various ‘khoresht’ dishes I have described elsewhere in ‘Myriad Lives’ Recipes. In the amounts indicated it should feed about four people.
· 2 cups basmati rice
· Vegetable Oil
1. Rinse rice in pan, carefully pouring out the ‘cloudy’ water (this will avoid the rice going sticky)
2. Add 4 cups of fresh water, 1 teaspoon salt and 2 teaspoons of vegetable oil to the rice in the pan
3. Boil for around 15 minutes, until rice is par-boiled
4. Drain rice in a colander.
5. Cover the bottom of the pan with a few teaspoons of cooking oil
6. Put the par-boiled rice back into the pan, if possible heap it in the middle (Don’t know why-it seems to cook better…).
7. Wrap the pan lid with a muslin-type cloth and cover
8. Cook on a low heat for a further 30 minutes or so
Ideally it should become crunchy at the bottom, forming what the Iranians call ‘tahdiq’. You should be able to turn over the pan onto a tray so that the rice ‘pops out’ in an aesthetically-pleasing round pan shape.