We are very lucky to have so many Persian friends. This dish is a staple in so many homes. With all the parties Achashverosh threw, I bet this rice was served to Queen Esther when she was queen of the Persian Empire!
2 quarts water
2 tablespoons salt
1 ½ cups Basmati rice
3 Tbsp unsalted margarine
1. In a large saucepan, combine water with salt and bring to a boil. Add rice and boil 10 minutes. Remove from heat and drain in a colander and rinse under warm water.
2. In the same pan, melt margarine. Spoon rice over margarine and cover pan with a kitchen towel then with a heavy lid. (I placed a bowl upside down to weigh down the lid.) Make sure the towel doesn’t touch the flame on your stovetop by folding the corners upwards. Cook rice over low heat for about 30 minutes.
3. Remove from heat.
4. Spoon loose rice onto a platter. Do not scrape the bottom of the pan. Place pan in a large bowl of cold water 30 seconds to loosen the golden rice. Remove and spoon over rice.
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