Persian Rice Side

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. This removes excess starch and prevents the rice from becoming sticky. Drain the rice thoroughly in a fine-mesh sieve to ensure no excess water remains.
2. In a large non-stick pot, melt 50 g of butter or heat the same amount of oil over medium heat. Add finely chopped onion and sauté until the onion becomes translucent and soft, which should take about 5 minutes. The onion should not brown, as we are aiming for a sweet, soft base.
3. Add the rinsed and drained rice to the pot, stirring gently to coat each grain with the butter or oil. This step helps to separate the grains and infuse them with flavor. Continue stirring for about 2 minutes until the rice is slightly opaque.
4. Pour 600 ml of water into the pot, ensuring it covers the rice completely. Add 1 tsp of fine sea salt and stir gently to combine. Increase the heat to high and bring the water to a boil.
5. Once the water reaches a rolling boil, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to simmer gently. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly.
6. Cook until the rice is tender and has absorbed all the water, which you can check by tilting the pot slightly to see if any liquid remains at the bottom. The rice should be fluffy and each grain separate.
7. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to firm up and makes it easier to serve.
8. Fluff the rice gently with a fork to separate the grains further. Taste and adjust the seasoning if necessary, adding a little more salt if desired. Serve warm as a side dish, perfect for sharing at the table.