This is the only way I have cooked rice for the last thirty five years. Well worth the bit of extra effort.It forms a delicious crispy crust which is amazing. Absolutely delicious.
*note* It's not necessary to soak for two hours if you're short on time;this step can be skipped with no noticeable difference in the finished product. I most often cook this plain with salted water only and use vegetable oil. The recipe is very versatile and easily modified.
Try stirring in about a teaspoon of tomato paste into the oil mixture and serve this up with a side of broiled tomatoes and zucchini.
http://savorysweetlife.com/2010/05/chelo-persian-rice-pilaf-with-a-crispy-crust/
*note* It's not necessary to soak for two hours if you're short on time;this step can be skipped with no noticeable difference in the finished product. I most often cook this plain with salted water only and use vegetable oil. The recipe is very versatile and easily modified.
Try stirring in about a teaspoon of tomato paste into the oil mixture and serve this up with a side of broiled tomatoes and zucchini.
http://savorysweetlife.com/2010/05/chelo-persian-rice-pilaf-with-a-crispy-crust/
