Persian Rice Side 2

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Rinse 400 g of rice under cold water until the water runs clear to remove excess starch. This will help achieve the fluffy texture that is characteristic of Persian rice.
2. Peel and finely chop one medium onion to ensure even cooking. The uniform size will allow the onion to soften evenly without burning.
3. In a large non-stick pot, melt 50 g of butter or heat an equivalent amount of oil over medium heat. Once the butter has melted or the oil is shimmering, add the chopped onion and sauté until the onion becomes translucent and soft, about 5-7 minutes. Stir occasionally to prevent browning.
4. Add the rinsed rice to the pot with the softened onion. Stir gently to coat the rice grains with the butter or oil, allowing them to absorb the flavors.
5. Pour 600 ml of water into the pot and add 1 tsp of fine sea salt. Stir to combine, ensuring the salt is evenly distributed throughout the rice.
6. Increase the heat to high and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer. Cook until the rice is tender and has absorbed all the water, which you can check by gently parting the rice with a fork to see the bottom of the pot.
7. Once the rice is cooked and tender, remove the pot from heat and let it sit, covered, for 5 minutes. This resting period allows the rice to finish cooking in its own steam, ensuring a fluffy texture.
8. Fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning if necessary, then serve the rice warm as a side dish, perfect for sharing at the table.