I love Persian style rice.....?

Question

can anyone tell me how to prepare it (with the crispy bottom?} Thanks.

I have heard you have to soak the rice for a long time, rinse and rinse, and boil slightly before adding to the oil pot?

Answer 1

I was taught the following steps:
1. rinse basmati rice until the water runs clear
2. parboil it until the grains break or smush between your fingers
3. rinse after parboiling in cold water
4. put1/4" of corn oil in the bottom of the pan, and get it really hot (so the rice sizzles when you put back in the pan)
5. cover with a tea towel between the pan and the lid
6. simmer for 20 minutes
7. cool the bottom of the pan quickly by dipping it in cold water. (this will release the "tadig"-the crunchy stuff- from the bottom of the pan)
8. fluff with a fork and serve
You can dump out the rest of the rice onto a plate to get to the tadig.

Answer 2

Here's how a Persian classmate cooked his rice for a potluck.

1. Bring a pot or rice and water to boil - boil about 5 minutes.
2. Empy the rice into a colander.
3. He used melted some butter in the pot and put down a layer of thinly sliced potatoes.
4. Put the draining rice back into the pot, cover and turn to low to cook. He said that he did not drain the rice completely. The rice was still wet.

He did not rinse.

I tried making it at home and it turned out good.
I especially liked the crispy, buttery potatoes at the bottom of the pan.

Answer 3

The second answerer has it all, except be very careful when rinsing it not to break the rice - just tenderly swish it w/your hand; and
a. boil the rice until it is semi soft - still has a hard core;
b. you make a hole in the middle of the rice all the way down w/a wood spoon handle - about an inch wide.
c. You can tell when it's ready by licking your finger & touching the pan. If it hisses, the rice is done.

Answer 4

You get a pot and put some oil and let the oil get hot and the put your rice and the let it cook for 2 hours!

That is how I make it and I persian!