Ingredients

• 2 cups long-grain basmati rice preferably Iranian or Indian
• 2 1/4 cups water
• 1 tablespoon salt
• 1 tablespoon vegetable oil or butter
• Optional: saffron threads, garlic, or herbs for added flavor

Directions

• Rinse the rice: Rinse the rice in a fine mesh strainer until the water runs clear. Drain and set aside.
• Soak the rice: Soak the rice in a large bowl with enough water to cover it for 30 minutes. Drain and set aside.
• Boil the rice: In a large pot, bring 2 1/4 cups of water to a boil. Add the salt and rice. Stir gently.
• Parboil: Cook for 5-7 minutes or until the rice is slightly tender. Drain in a fine mesh strainer.
• Steam: In the same pot, add the oil or butter. Create a layer of rice and add any desired aromatics (like saffron or garlic). Cover with a tight-fitting lid.
• Low heat: Cook over low heat for 30-40 minutes or until the rice is fluffy and golden brown crust (tahdig) forms at the bottom.
• Serve: Carefully remove the tahdig crust and serve with the fluffy rice.

Notes

• 7-17-25 1/2 Recipe
• I added
• Saffron
• Garlic
• Thyme
• Cilnatro
• Use a non-stick pot to prevent the rice from sticking.
• Adjust the water ratio according to your preference for tender or fluffy rice.
• For a crispy tahdig, don't stir the rice during the steaming process.
• Persian-style white rice, also known as "Chelow" in Farsi, is a traditional Iranian method of cooking rice that results in fluffy, separate grains with a crispy golden crust called "tahdig." The rice is typically cooked with a precise amount of water and then steamed to achieve the desired texture.
• To make it even more flavorful, some people add saffron threads or other aromatics like garlic or herbs to the rice while it's cooking. Persian-style white rice is often served alongside a variety of stews, kebabs, or other flavorful dishes.

Photos