Persian Rice

This recipe was automatically translated from Romanian. View original here
Persian Rice

Basmati rice has been our favorite for several years, but with this recipe for Persian rice or Arabic-style rice, I hit it off. I do not recommend another rice, namely basmati to use and preferably to take it from Arab stores and you will notice a big difference ... Besides the fact that it is very aromatic and tasty, it looks very good on any table, festive or not. And let's be clear, it's not a dessert rice, but you can make it if you want. It contains cranberries or sweet raisins, but they are more like a contrasting taste and all combine perfectly there.

As traditional as I am in food, only by tasting can I be convinced of new flavors and tastes. Trust me, as you have had so far, that any food I recommend is highly tested and verified by the most demanding taster - myself.


Basmati rice
1 cup
100 g
you can add or replace with candied cranberries
Cashew nuts
50 g
25 g
25 g
optional, as well as pine seeds if you have
20 g
0.25 tsp
or turmeric, if you do not have saffron
1 tsp
+ 1 teaspoon of salt to put in the water in which the rice boils

Step by step


Here you can see the raisins, cranberries and walnuts that I used, exactly as I indicated in the recipe.

But you can omit something and replace it with anything else you like - however mandatory I would say to be the raisins and cashews.


Do not use saffron much, just take a little with your fingertips.

It will give a finer color and flavor to the rice - if you don't have it you can replace it with half a teaspoon of turmeric / turmeric.


Pour boiling hot water over it, stir and set aside until we are done with the rice.


Basmati rice is washed with plenty of water in abundance and in 3-4 rounds, so that the water is as clear as possible.


In a saucepan, boil 3-4 liters of water and 1 teaspoon of salt.


When it starts to boil, add the rice and mix well.


Let it boil for 6-7 minutes on low heat - the rice should be a little raw, not completely cooked.


Immediately take it off the heat and pour into a sieve, completely drain the hot water from it.


Now quickly take a deep frying pan and melt the butter in it.


Add raisins and walnuts.


Cook for 5 minutes, stirring periodically, until you notice that the cashew nuts begin to brown.


Put the boiled rice and drain the water.


Add a little salt and water with saffron / turmeric.


Stir gently and level the rice.


Turn off the heat, cover the pan with a lid and let it simmer for 30-40 minutes.


After this time we have a perfect rice - grain by grain, colorful, flavorful and delicious.

If you want to make it dessert, add a little honey or sugar and flavors to taste.


This arabesque rice is the perfect garnish with any food, but especially with meat, or chicken cooked in Turkish style .

Good appetite!

Quantity: 500 g (4-5 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 30 min
Publish date:

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