THE RICE FOUNDATION
Persian Rice 101: Fluffy Grains and Golden Beginnings
Persian rice is built in stages. The aim is to give the grains room to stay separate and tender while steam finishes the cooking.
Start with the grain
Choose good-quality, long-grain basmati rice. Rinsing removes loose starch, and soaking gives the grains a head start before they meet the pot. The exact soaking and cooking times depend on the rice and the recipe you choose.
Parboil, drain, then steam
In many Persian rice dishes, the grains are briefly boiled, drained, and returned to the pot to finish over steam. This is the rhythm behind fluffy polo and the golden crust called tahdig. Read the full recipe before you begin so any soaking or resting fits your schedule.
Choose a dish to practice
Start with the Rice 101 cooking companion, then try a rice dish that sounds delicious to you. The rice collection includes herbed, barberry, lentil, and crisp rice dishes.
Common questions
Why wash basmati rice?
Rinsing removes loose surface starch and helps the cooked grains stay separate.
What is tahdig?
Tahdig is the crisp, golden layer that forms at the bottom of the rice pot.