Persian Rice

1. 1

   Start the 2 quarts water and salt boiling in large stock pot or dutch oven.

2. 2

   Rinse rice until water runs clear (or as close to clear as you can get it).

3. 3

   Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.

4. 4

   Drain rice in colander, reserve.

5. 5

   In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.

6. 6

   Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.

7. 7

   With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.

8. 8

   Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.

9. 9

   Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.

10. 10

    Cook rice until it's done, about 30 minutes.

11. 11

    Try not to check it too often, as it needs to steam.

No additional tips available.