Persian Rice


I learned this rice from Lila’s mom, Azhar, who fed us once a week when Lila and I worked in San Francisco.  Later on, I learned from my mother-in law to add yogurt to make a crispier crust.

Servings:  2-4

2 cups long-grain basmati rice
4 cups of water
1 tea spoon salt
1 table spoon plain yogurt
¼ cup oil (any oil would do – I use light olive oil)
 
  1. Rinse the rice
  2. Mix yogurt with water
  3. Place rice, yogurt water, salt, and oil in a non-stick pot.  Bring to a boil uncovered while skimming the foam at the top, then reduce heat to med high and cook until all water has evaporated and the rice starts to sizzle.
  4. Reduce heat to med low, place a paper towel over pot and cover with lid.  Cook for 40 min.
  5. Turn temperature up to high for 1-2 min for the crust to color and then remove from the heat
  6. Flip the rice on a dish


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