Persian Rice (Rice Pie)

     

Serves 4-6

2-½ cups basmati or jasmine rice

Olive oil

Salt to taste

Non-stick saucepan with fitted lid

Par boil rice for about 10 minutes until partially cooked. You want it to be soft on the outside and still firm inside. Drain rice in a mesh strainer. Add a generous amount of oil to the bottom of a non-stick saucepan (it can be the same pan you cooked the rice in, just rinse it out) and place on high heat. When the oil sizzles spoon the rice into the pan.   Wrap the lid in a tea towel and cover the rice. The tea towel absorbs the water and helps the rice steam.   Leave the heat on high for a few minutes, then turn down to the lowest simmer possible and cook for at least 40 minutes or up to an hour as long as the heat is as low as it can be.   You will begin to smell toasted rice.   Turn out on to a platter with the golden tahdeeg for all to see.