2 ways to cook Iranian rice
- Kate - retains maximum benefit. Rice is poured with cold water so that by the end of cooking it is completely absorbed. This is about half a glass more than cereals - the water should cover it by 1 cm. After boiling, the rice should be stirred a couple of times. When there is no liquid left, pour a little oil around the edges of the pot to create a crispy crust. Make the fire minimal, put a cloth under the lid and simmer for 20-30 minutes.
- Abkesh - less high-calorie option. Rice is placed in boiling water and, when half cooked, is discarded in a colander. Then put some of the rice on the bottom of the pan in a thin layer, add a little saffron and 2-3 tbsp. hot water. Stir and lightly drizzle with vegetable oil. Next, turn on a strong fire, spread the remaining rice with a slide. After 1-3 minutes (when steam comes up) cover with a towel and a lid. Reduce the gas to a minimum and leave to simmer for 20 minutes.