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Persian Rice
May 02, 2017

Married to a Persian for many years, this recipe sounds about right. However, I suggest you boil the rice for only 6 minutes, tops. I sometimes boil for only 5, depending on the rice I use. Cumin is not used in most Persian recipes, however, saffron is. For variety, you can make a pilaf after boiling the rice. Add baby Lima beans and dill weed for one. For another really yummy one, pre cook some lentils and steam them along with raisins and some dates and I like to add cinnamon, with the white rice. Then you will have addas pollo, a Persian favorite. There are many combinations which are wonderful. Rice with Shredded, sautéed sweetened carrots combined with shredded, candied orange peel with a dash of rose water is divine. So many! There is a great Persian cookbook called New Food For Life. If you like this most simple of recipes, I'd invest in it. Full of pictures too and detailed recipes.

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