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    Persian Rice

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    Persian Rice

    • Preparation time: 10 minutes plus overnight soaking
    • Cooking time: 40 minutes
    • Total time: 50 minutes plus overnight soaking

    Serves: 6


    • 600g basmati rice
    • 1 teaspoon salt
    • 3 tablespoons sunflower oil
    • 100g butter
    • 2 heaped tablespoons Greek yoghurt
    • ¼ teaspoon saffron strands, soaked in 1 tablespoon hot water


    1. Rinse the rice until the water runs clear. If you have the time, soak the rice in lukewarm salted water for an hour, or overnight.
    2. When ready to cook, drain the rice. Bring a large pan of salted water to the boil. Gradually add the rice, a spoonful at a time, stirring well between each addition. After 3-5 minutes, it will be al dente. Drain immediately.
    3. Clean the pan, add the oil and butter and heat gently. Stir in the rice and yoghurt. Pour over the saffron strands and their liquid. Cover the pan with a tea towel and tightly close with the lid. Turn the heat up for 1 minute then reduce to the lowest setting and steam for 25 minutes.
    4. Remove from the heat, take off the lid and towel and gently fork up the rice, adding a little extra melted butter if you like. Cover again with the towel and lid and leave to stand for another 10 minutes. Serve the rice, fluffed up with a fork, with the golden crust formed at the bottom separately.

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