Comments on: Persian Rice Dishes

By: Spyder

Spyder — Mon, 08 Dec 2008 04:14:54 +0000

My x husband from Tabriz taught me. First was to rinse the rice until the water was clear. Put a tea towel under the lid on the pot. And to lick my finger & touch the side of the pot to see if it’s done. The water on your finger will make a shhht noise. We never had to strain the rice.

By: Kathleen

Kathleen — Thu, 04 Dec 2008 19:00:53 +0000

You sound alot like me, except that I am a Wisconsin Iranian instead of a California Iranian. I live in a small southern town now, so there isn’t any Iranian stores or restaurants, or other Iranians. Lot’s of Pakistanis, but that’s not the same.

Anyway, my grandmother made her rice with unsalted butter instead of oil, and my Auntie wrote a cookbook (which only her family bought and is full of typos) but she uses oil like you do. They also use a mix of half water and oil/butter to pour over the rice instead of plain water. I use my Aunts recipies for everything except rice, then I use the butter.

I wish my kids liked the food better, it’s so much work to make and then they won’t eat it so I only make it about twice a year just to satisfy my own cravings. On the other hand, they LOVE Iranian desserts!

By: haidy

haidy — Wed, 13 Feb 2008 18:37:16 +0000

the recipe sounds very delicious to me however it looks like a lot of work to me .

By: Luanne Moore

Luanne Moore — Wed, 03 Jan 2007 22:52:36 +0000

I have a tagine to make Persian Rice in. The first time I made it I used the dish towel around the pot! No problem but certainly NOT the dish to serve to company. So I bought this tagine…I think you can find them by googling the word. Believed I paid about $35-40 for it and it is a lovely blue. Anyway the dish is yummy.

By: Chloe

Chloe — Sun, 10 Sep 2006 18:43:13 +0000

I remember this dish from a Madison avenue restarant in NYC – also from a fantastic restarant in Frankfurt – my colleage is Iranian/Persian/Lebanese – and introduced me to these wonderful flavors.
Ive been craving this rice…..thanks for the recipe, wish me luck in finding all the proper ingredents.

By: Olivia

Olivia — Thu, 31 Aug 2006 04:06:33 +0000

Good point Martha: letting the rice rest a few minutes off the heat once done can make it easier to serve, but I haven’t had any real issues serving it immediately either.

As for when the rice is done, my first test is the same one I use for cooking normal rice: move the lid slightly off the pot and look for any steam escaping. If it’s still steaming, it’s not done. If in doubt, remove the lid and stick a fork in. If it’s dry and fluffy, or a consistency and texture you like, you’re set. If in doubt, the biggest impact of cooking it longer will be in the thickness of the tadik.

By: Martha

Martha — Tue, 29 Aug 2006 21:13:36 +0000

I was taught to make Persian rice by my sister, who was taught by her Iranian sister in law. I was checking one more time and learned on your site to press teh rice in the potatoes for the tadik, (sp?). I will do this, and my sister in law said the pot should sit when done cooking to separate the tadik from the bottom of the pot, true? It usually works for me. I have a hard time telling when the rice is done. Any tips?? Martha

By: Olivia

Olivia — Sat, 08 Apr 2006 18:09:01 +0000

Thanks, everyone!

I’m amazed and amused that this looks hard compared to the Thai dishes on Toan’s blog, but I guess that just shows that the things we’re used to always seem easier.

By: toan

toan — Thu, 06 Apr 2006 23:51:07 +0000

The rice dish looks good. I want to learn how to make it but seems like too much work

By: Bea at La Tartine Gourmande

Bea at La Tartine Gourmande — Mon, 23 Jan 2006 22:13:38 +0000

Beautiful post. I am glad I got to your blog. It is a keeper