When I think about Persian cuisine, simplicity comes to mind.
Because while Iran has various dishes that are either paired or cooked with rice…
You can cook pretty much all rice-related Persian dishes with just one rice variety!
Did I spark your curiosity?
Perfect. Let’s talk about the best rice for Persian dishes.
Crowned Rice Variety for Persian Dishes: Basmati Rice
If you’re familiar with traditional Persian cuisine, you’ll know that Basmati rice isn’t really the true king of Persian dishes.
The crown better sits at the head of Domsiah rice, a rice variety that’s commonly used and locally grown throughout Iran.
Unfortunately, Domsiah rice isn’t really common in Western countries.
Sure, you may still find bags of it in Middle Eastern grocery stores, but this approach isn’t practical for many home cooks.
Instead, we can use Basmati rice, which can yield just as great results as Domsiah rice for Persian cuisine.
Reasons to Use Basmati Rice for Persian Dishes
Twin of Domsiah Rice: Basmati rice and Domsiah rice are more similar than they are different. Both grains are long-grain aromatic rice that gets incredibly fluffy when cooked. So, you can still achieve the ideal texture and aroma of Persian rice dishes with Basmati rice.
Versatility: Basmati rice works well both as a plain side dish and as a main ingredient for dishes like Tahdig and Shirin Polo. With just this rice alone, you can cook pretty much all the popular rice Persian dishes!
Readily Available: Most large grocery stores and Asian supermarkets will have Basmati rice on their shelves. You won’t need to take exclusive trips to specialty stores to cook your favorites in Persian cuisine.
Rice Runner-ups
When I run out of Basmati rice, I usually use the two rice varieties below for Persian dishes instead of going out of my way to drive to the grocery store. They still yield incredible results!
Long-Grain White Rice
My go-to alternative for Basmati rice when I’m cooking Persian dishes is long-grain white rice.
Yup– this is a variety of rice, and not just an umbrella term for all rice that is long and white.
So, what makes long-grain white rice ideal for Persian dishes?
Aside from being affordable and very easy to find, this variety also has long grains, a fluffy texture, and is versatile, just like Basmati rice and Domsiah rice.
It doesn’t really have any notable fragrance, though, unlike the other two grains.
But I personally haven’t found that to be an issue!
Jasmine Rice
Despite being stickier than Basmati rice and long-grain white rice, Jasmine rice is still an amazing rice option for Persian dishes.
I’ve served this rice plain as a side for chelo kebab, and I’ve also used it for lubia polo.
Both times, the results were nothing short of impressive.
The texture was slightly different, sure, but that isn’t really a downside for me.
In fact, I sometimes prefer Jasmine rice over long-grain white rice as a substitute for Persian dishes if I’m craving the added floral aroma this grain offers.
The Ideal Rice for Persian Cuisine
It’s such a bummer that the traditional rice option for Persian dishes isn’t readily available in the West.
Luckily, we have access to three amazing rice alternatives for this cuisine instead!
As much as possible, I recommend using Basmati rice, as it yields the most authentic-tasting results.
However, Jasmine rice and long-grain white rice can also be impressive Persian dishes!
Homemade Tahdig
This easy, homemade tahdig is sure to bring a pleasant crunch and delightful aroma to your table.
Ingredients
- 2 cups of Basmati rice
- 8 cups of water
- 1 tablespoon of sea salt
- 1 teaspoon of saffron threads
- 2 tablespoons of vegetable oil (or any neutral oil)
- 3 tablespoons of unsalted butter (cubed)
Instructions
- Mix 1 teaspoon of saffron threads into 1 cup of warm water and let it steep.
- Rinse the Basmati rice under cold water until the water runs clear.
- In a bowl, soak the rice in water with 1 tablespoon of sea salt for at least 30 minutes.
- In a big pot, boil 8 cups of water. Add the soaked rice and cook for about 5-6 minutes. Drain and rinse the rice under cold water.
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a non-stick pot over medium heat. Once the butter melts, add a splash of the saffron water.
- Spread a layer of the partially cooked rice evenly in the bottom of the pot, packing it down firmly. Use the handle of a spoon to make a few holes in the rice.
- Drop some of the butter into the holes and pour a little more of the saffron water over the rice.
- Add the rest of the rice on top and dot with the remaining butter.
- Wrap the pot’s lid with a kitchen towel and secure it with a rubber band to ensure a tighter fit.
- Cover the pot and continue cooking on medium-low heat for about 45 minutes or until the bottom is golden and crispy.
- When it’s done, carefully flip the pot onto a serving plate to reveal the crispy tahdig. I typically serve this dish with Persian stews like khoresh.
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