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1
If you are using Iranian rice, start at least 6 hours ahead.
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2
Spread it on a clean surface and pick out and discard any dark or discolored grains.
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3
Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
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4
Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
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5
If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
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6
In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
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7
Drain the rice thoroughly and pour it into the boiling water.
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8
in a slow, thin stream so the water does not stop boiling.
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9
Stir once or twice, then boil briskly, uncovered for 5 minutes.
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10
Drain in a sieve.
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11
Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
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12
Cover the pan tightly with a strip of aluminum foil and set the lid in place.
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13
Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
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14
Serve at once.
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15
Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each.
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16
A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.
