Short answer
Persian rice is long-grain basmati that is soaked, parboiled and then steamed over low heat so the grains stay long and separate. It usually forms a golden crust called tahdig and is often colored with saffron.
Persian rice is long-grain basmati that is rinsed, soaked, parboiled and then steamed with a little oil or butter so the grains stay long, fluffy and separate. A well-made pot has a golden crust at the bottom called tahdig and is often colored with saffron.
What makes Persian rice different?
Persian rice differs from most other rice in its method: the grains are parboiled in salted water, drained, and then steamed in a covered pot. This approach is called the kateh or polo method, depending on the dish.
Instead of absorbing all the water, the rice is partly cooked, then finished by steam. This keeps each grain separate and slender, and it creates the crust at the bottom. In Iran the rice is the star of the meal, not a side.
What kind of rice do you use?
Persian rice is made with long-grain basmati, and aged basmati is preferred because it holds its shape. Look for a bag labeled aged or extra long grain.
Rice in Iran traditionally comes from the Caspian provinces of Gilan and Mazandaran, and varieties such as sadri and domsiah are prized there. Outside Iran, basmati from India or Pakistan is the usual substitute. Avoid short-grain, jasmine or parboiled converted rice, which cook differently.
How do you cook Persian rice?
You cook Persian rice by rinsing, soaking, parboiling for about six minutes, draining and steaming on low heat for 30 to 40 minutes. Here is the method for four servings.
- Rinse 2 cups of basmati in several changes of water until clear.
- Soak in warm salted water for at least 30 minutes, up to two hours.
- Boil a large pot of salted water. Add the drained rice and boil for 5 to 7 minutes, until the grains are soft outside and firm in the middle.
- Drain in a fine strainer and rinse with warm water.
- Heat 3 tablespoons oil or butter in the pot with a splash of water. Spoon the rice in a mound, poke holes to the bottom with a spoon handle.
- Wrap the lid in a clean kitchen towel and set it on the pot.
- Steam on medium heat for 10 minutes, then low for 30 minutes.
The towel absorbs steam and keeps drops of water from falling back on the rice.
What is tahdig?
Tahdig is the crisp golden crust that forms on the bottom of a pot of Persian rice, and its name means bottom of the pot. It is often served first, in pieces, and guests compete for it.
A basic tahdig is rice with oil and a spoonful of yogurt or saffron water. Others use thin slices of potato, flatbread or lettuce at the bottom. To release it, set the pot in a few inches of cold water for a minute, then invert it onto a platter.
How do you use saffron in Persian rice?
You use saffron by grinding the threads to a powder, steeping them in hot water, and either mixing the liquid into some of the cooked rice or drizzling it over the finished dish. This gives yellow-orange streaks and a floral smell.
- Grind about a quarter teaspoon of saffron threads with a pinch of sugar.
- Steep in 3 tablespoons of hot water for 10 minutes.
- Mix a few spoonfuls of cooked rice into the saffron liquid.
- Spread the saffron rice over the top of the white rice before serving.
What are the main types of Persian rice?
The main types are chelo, kateh and polo. They differ in how the rice is cooked and what is added.
| Type | Method | Typical use |
|---|---|---|
| Chelo | Parboiled, drained, steamed with a crust | Served with kabobs and stews |
| Kateh | Cooked in measured water until absorbed | Everyday home meals |
| Polo | Rice layered or mixed with other ingredients | Herb, cherry or lentil rice |
| Tahchin | Rice baked with yogurt and eggs | Savory rice cake |
How is Persian rice served?
Persian rice is served heaped on a platter or plate, topped with saffron rice, a pat of butter and sometimes sumac, with the stew or kabob beside it. Tahdig is arranged in pieces next to the rice.
At a family meal the rice platter sits in the center of the table, with stews in separate bowls so guests can spoon what they like. Chelo kabab, rice with grilled kabob, is a classic combination. Rice is also paired with ghormeh sabzi, fesenjan and gheimeh.
What are the common mistakes with Persian rice?
The common mistakes are skipping the soak, over-boiling the rice and lifting the lid during steaming. Each leaves mushy or sticky grains.
- Do not boil longer than seven minutes. The grains finish cooking in the steam.
- Salt the boiling water generously, as much of it drains away.
- Wrap the lid in a towel so condensation does not drip on the rice.
- Do not stir after the rice goes into the pot, or the crust will not form.
- Use a non-stick or heavy-bottomed pot for the first attempt.
How does Persian rice differ from regular steamed rice?
Regular steamed rice cooks in a measured amount of water that the grains absorb, while Persian rice is boiled in plenty of water, drained and then steamed. This produces separate, longer grains and a crust.
| Feature | Persian rice (chelo) | Absorption rice |
|---|---|---|
| Water | Large pot, drained | Measured, fully absorbed |
| Soaking | Usual | Rarely |
| Texture | Long, separate grains | Softer, can clump |
| Crust | Tahdig on the bottom | None |
| Time | About an hour with soaking | 20 to 30 minutes |
How do you reheat leftover Persian rice?
Persian rice reheats best in a covered pot or microwave with a spoonful of water, so it steams back to fluffy. Spread it loosely rather than packing it.
Cool leftover rice quickly and refrigerate it within an hour or two. Eat it within about three days. Tahdig can be re-crisped in a dry skillet or toaster oven for a few minutes. Plain chelo can also be reworked into a quick kateh-style dish with butter and an egg.
Does Oskoo Market stock rice and saffron?
Oskoo Persian & Mediterranean Market in Bellevue is a grocery store, and no source the guide read lists its rice brands or saffron. Atly describes the store as selling Persian, Turkish and Mediterranean foods, including fresh bread, pastries and spices.
Yelp reviewers mention Persian groceries and rice cookers, which are relevant, but the exact stock and prices are unknown. Call (425) 746-3061 to ask. The hours and location page lists the address, and the FAQ answers common questions. This guide is independent and takes no orders.
Common questions
What kind of rice is used for Persian rice?
Long-grain basmati is the usual choice, and aged basmati is preferred because it stays firm. Some Iranian cooks use domestic varieties such as sadri or domsiah, which are harder to find outside Iran.
Why does Persian rice need soaking?
Soaking hydrates the grains so they cook evenly and stretch longer without breaking. It also removes surface starch. Most recipes soak for at least 30 minutes, and many for two hours or overnight.
What is tahdig?
Tahdig means bottom of the pot. It is the crisp golden layer of rice, sometimes with potato slices or flatbread, that forms against the pan during steaming. It is flipped out and served in pieces.
Can I make Persian rice in a rice cooker?
Yes. Many Iranian households use a rice cooker that makes tahdig automatically. You can also parboil the rice and finish it in an ordinary cooker, though the crust may be lighter than from a pot.
How do you use saffron in rice?
Grind a pinch of saffron threads with a sugar cube or pinch of salt, then steep in a few tablespoons of hot water. Mix the liquid into a little cooked rice and spread it over the pot.
Before you go, check the Oskoo Persian Mediterranean Market guide for the current hours and the menu.
This article is general information from an independent guide, not from Oskoo Persian & Mediterranean Market itself. For the store’s current details see hours and location.