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Persian Rice
May 18, 2016

I grew up with Persian rice and it's my favorite! I must strongly suggest rinsing your rice several times before cooking it. To make it easy, I put the rice in a fine-mesh colander and drop it into a pot of water. I gently swish it around for a bit, and repeat four more times with clean water. The rice will not come out very well if you don't rinse the starch off first. This recipe is foolproof for those who are uncertain how long to boil the rice before steaming it. It comes out perfectly every time. A kitchen towel or paper towels are absolutely necessary during steaming to prevent mush and to keep the rice beautiful and fluffy. I use lavash or pita for the tadig (crispy bottom layer), but one of these days I'm going to try the potatoes.

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