Persian Rice


This Persian rice is unbeatable. I’ve shared foolproof ways to cook perfect rice before, but this recipe takes the cake. The cool thing is, you don’t need exact measurements or strict timings. It might sound a bit nerve-wracking, but just roll with it.

Preparation time: 15 min
Cooking time: 55 min
Resting time: 0 min
Total time: 1 hr 10 min
Serves: 8


  • Ingredients
  • 3 quarts water
  • 3 tablespoons kosher salt
  • 2 cups basmati rice, rinsed
  • 2 tablespoons olive oil
  • 1 russet potato, cut into 1/4-inch slices
  • 1 pinch ground cumin
  • salt to taste
  • 3 tablespoons butter, cut into thin slices, or to taste
  • 1 pinch saffron threads
  • 1 ½ tablespoons hot water
  • 1 tablespoon chopped parsley, or to taste


  1. Boil water and kosher salt in a pot. Add rice and then cook for precisely 7 minutes. Drain.
  2. Put a pot over medium-high heat. Heat olive oil. Cover the bottom with a single layer of potato slices. Sprinkle cumin and salt over potatoes.
  3. Sizzle 2 to 3 minutes until potatoes cook. Rice on top in a uniform layer. Reduce heat to low and put buttered slices into rice.
  4. Put clean paper towels over the pot and then cover it with the lid. Cook in steam until rice is fluffy (about 45 minutes).
  5. Place in a large bowl and crush the saffron threads, stir with 1 1/2 tablespoons hot water. Put a few spoonfuls of the rice into the saffron mixture with stirring until thoroughly yellow.
  6. Pour the remaining rice in a serving platter. Cover with saffron rice and edge with potatoes. Garnish with chopped parsley.

Keep the lid on while steaming rice for fluffier results. Avoid lifting it to trap steam and ensure even cooking.

Nutritional Info:
Calories: 255
Carbs: 42g
Protein 4g
Fat 8g

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