Persian Rice Is The Most UNDERRATED Rice Ever

Instructions

Steamed Persian Rice:

1. Wash your rice thoroughly with room temp water, draining and replacing the rice until the water runs clear, this takes about 3 washes
2. Soak the rice for about 10 minutes in clean room temp water
3. Meanwhile, fill a large pot with loads of water (2-3L) and bring to a boil. Add 2 Tsp of salt when boiling
4. Drain the soaked rice and add it to the pot. Allow boiling for about 4-6 minutes
5. Check the rice every minute, when it is 70% of the way cooked, with a little crunchy core but soft outsides it is ready
6. Remove the rice, and run it under cold water to completely cool it down
7. Place the oil inside your pot and place your now cooled rice on top
8. Turn the heat up to medium, and cover the pot with a lid
9. Once it heats up and builds steam, turn the heat to low. Wrap the lid in a clean kitchen towel and place it on the pot
10. Steam for 15-40 minutes until the rice is perfectly fluffy

Saffron Rice:

1. Place the saffron in a mortar and crush it with a little salt until it forms a powder
2. Pour over hot water and dissolve the saffron
3. Place the steamed rice in a bowl, and pour over enough saffron to achieve your desired color
4. Mix well

Barberry Rice:

1. Thoroughly wash your barberries, then soak in clean water for 10 minutes
2. Melt butter in a pan over medium heat, drain, and add the barberries
3. Add the sugar and water, then heat until the water evaporates and the barberries are plump
4. Mix part of the barberries with part of the saffron rice

How to make Zereshk polo:

1. Layer the white steamed rice on a plate
2. Fork over some saffron rice
3. Place barberry rice on top
4. Garnish with sliced pistachio

How to make Persian Chicken:

1. Remove the skin from the chicken legs, and make saffron extract
2. (optional) Blanch the chicken in boiling water for 5-10 minutes
3. Heat oil in a pan and place the chicken in. Sear for 3-5 minutes per side until golden
4. Remove the chicken and add the onion diced to a medium dice. Saute for 5 minutes until softened
5. Add the garlic and cook for 1 minute, then add tomato, salt, pepper, turmeric
6. Cook off the spices for a minute then add 1/2 cup of water
7. Make saffron extract, then place the chicken back in the pan, and add water until most of the way up the chicken
8. Simmer over medium-low heat for 30-40 minutes flipping halfway through
9. During the last 10 minutes, baste the chicken with the sauce regularly. If the sauce is too watery, remove the chicken and reduce it