Persian Rice

Ingredients

• Long-grain white rice: 2 cups

• Water: 3 cups

• A large onion, chopped: 1

• Butter or vegetable oil: 2 tablespoons

• Salt: 1 teaspoon

• Raisins: 1/2 cup (optional)

• Chopped almonds or pistachios: 1/2 cup (optional)

• Saffron: 1/4 teaspoon, soaked in a small amount of hot water (used for coloring and flavoring)

• Tea seasoning: 3- 5g

Instructions

1. Place 2 cups of long-grain white rice in a bowl and rinse it 2-3 times with clean water until the water runs clear.

2. Then soak the rice in water for 30 minutes, then drain.

3. In a large pot, add 3 cups of water and 1 teaspoon of salt and bring to a boil.

4. Add the soaked rice and cook for 10-12 minutes, until the water on the surface of the rice is mostly absorbed, but the rice is not completely cooked.

5. Drain the rice and rinse it under cold water to prevent it from continuing to cook.

6. In another pan or pot, heat 2 tablespoons of butter or vegetable oil.

7. Add the chopped onion and sauté until the onion is soft and translucent, about 5-7 minutes.

8. If using raisins and chopped almonds or pistachios, add them at this step and stir briefly.

9. Add the drained rice to the sautéed onions (and nuts and raisins) and gently stir to combine.

10. If using saffron water, sprinkle the saffron water evenly over the rice and stir to coat the rice with a golden brown color.

11. Cover the pot with a clean cloth or paper towel and cover the pot with a lid.

12. Simmer over low heat for 20-25 minutes, so that a golden brown crust (tahdig) forms on the bottom of the rice.

13. Carefully invert the rice onto a plate with the tahdig facing up.

14. You can sprinkle some additional chopped almonds, tea rubs or pistachios on the rice for garnish.