Saffron Steamed Basmati Rice (persian Polow)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2 cups long grain basmati rice
• 4 tablespoons grapeseed oil, divided
• 2 tablespoons salt, divided
• 1/2 teaspoon saffron thread

Recipe

• 1 dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
• 2 wash the basmati rice twice and soak in salted warm water for 2-3 hours.
• 3 drain the water.
• 4 pour enough water into a large pan until pan is half-full. bring to the boil.
• 5 add the drained rice and 1 tablespoon salt. continue boiling until rice is slightly softened, about 10 minutes.
• 6 drain rice and wash it slightly with warm water.
• 7 pour 3 tablespoons of grapeseed oil into the pan and add the rice.
• 8 mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
• 9 cover pan and cook over medium heat for about 10 minutes. a golden crust (tadiq) will form on the bottom.
• 10 sprinkle the remaining saffron water and oil mixture over the rice.
• 11 reduce heat to low and cover the top of the pan with two layers of paper towels ( i used a double layer of muslin cloth).
• 12 cover pan firmly with the cover and cook 45 minutes without removing lid.
• 13 remove pot from heat and let rest 5 minutes.
• 14 turn the rice out on a large serving platter with the golden crust on top.