Persian Rice – Classic Style (Berenj/Polo)

Step 1: Prepare Boiling Water

Fill a large pot about halfway with water and bring it to a boil. Add approximately a handful (about 1/4 cup) of salt and 2 tablespoons of oil to the water. Cover with a lid and let it come to a rolling boil.

Step 2: Wash and Soak Rice

Place 6 cups of basmati rice into a large bowl. Wash the rice by filling the bowl with cold water, gently mixing it with your hands to release starch, and then pouring out the cloudy water. Repeat this process 2-3 times until the water runs mostly clear. After washing, fill the bowl with cold water again, add about 1 teaspoon of salt, and let the rice soak for 30 minutes.

Step 3: Boil the Rice

Once the pot of water is boiling, drain the soaked rice and carefully add it to the boiling water. Stir continuously to prevent the rice from sticking together. Boil the rice until it is about 90% cooked (chewable but still firm, similar to al dente pasta). This usually takes about 5-10 minutes. Test by taking a few grains and tasting them.

Step 4: Drain and Rinse Rice

Once the rice is 90% cooked, immediately take it off the heat. Pour the rice into a colander in the sink to drain the hot water. Immediately rinse the rice with cold water to stop the cooking process and prevent it from becoming mushy.

Step 5: Prepare Pot for Steaming

Clean the pot you used for boiling. Add about 2-3 tablespoons of oil to the bottom of the non-stick pot. Carefully transfer the drained rice into the pot, building it into a pyramid shape. This allows for even steam circulation.

Step 6: Steam the Rice (First Phase)

Place a large tea towel over the pot, then put the lid on top, ensuring the tea towel covers the lid and hangs down the sides. This technique absorbs moisture and prevents it from dripping back onto the rice. Place the pot back on the stove and turn the heat to medium. Steam for about 15 minutes, or until you see a fair amount of steam escaping from under the lid.

Step 7: Steam the Rice (Second Phase)

After the first steaming phase (around 15 minutes), remove the lid and tea towel. Pour about 1/2 cup of olive oil evenly over the rice. Replace the tea towel and lid. Reduce the heat to low and continue to steam the rice for another 30 minutes. At this point, the rice should be fully cooked, beautiful, soft, and fluffy, with each grain separated.

Step 8: Prepare Saffron Rice (Optional)

For a traditional Persian presentation, take a small bowl and add a decent amount of the cooked white rice. In a separate container, mix crushed saffron with a bit of sugar and a small amount of hot water to create saffron water. Pour the saffron water over the rice in the small bowl and mix gently until the rice turns yellow.

Step 9: Serve the Persian Rice

Serve the white Persian rice on a large plate, building a mountain-like shape. Garnish the top or a portion of the white rice with the yellow saffron rice for an appealing visual. Enjoy your homemade Persian rice!

• Use good quality basmati rice for the best results.

• Wash the rice thoroughly (2-3 times) until the water runs clear to remove excess starch, which prevents stickiness.

• Do not overcook the rice during the initial boiling phase; it should be about 90% cooked, similar to al dente pasta.

• Use a non-stick pot to prevent the rice from sticking to the bottom.

• Build a pyramid shape with the rice in the pot to allow steam to circulate evenly.

• Use a large tea towel under the lid during steaming to absorb moisture and prevent it from dripping back onto the rice, ensuring fluffiness.

• Keep an eye on the steam escaping from the pot; this indicates when to reduce the heat for the final steaming phase.

• For a crispy bottom (Tahdig), you can add a layer of thinly sliced potatoes or bread at the bottom of the pot before adding the rice and steaming.