Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Twice-cooked rice the Persian way uses a hot saucepan to form a golden crust, known as a tadiq, on already cooked rice.
To make Spice Mixture: Combine all ingredients, and set aside.
To make Rice: Put rice, water and salt in large saucepan, and bring to a boil over medium-high heat. Cook uncovered for 12 minutes, stirring occasionally. Drain rice; rinse with cold water.
Heat saucepan over medium-high heat, and immediately spread 1/4 cup rice in pan and top with onion slices. Pour half of spice mixture over onions, and cook 3 minutes. Add remaining rice, and add reserved spice mixture, pouring over top of rice. DO NOT STIR! Cover, and cook 4 minutes.
Reduce heat to low, and cook 20 minutes, undisturbed. Scoop out rice from bottom, and place in serving dish with crust on top.
- Calories 220
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 870 mg
- Sugar Content 1 g