Cook genuine Persian rice properly
Here is a tip for "real" cooking of real Persian rice:
3 cups of basmati rice are soaked in a bowl of water. A pot of 8 cups of water is placed and brought to a boil. The soaked rice is poured into a sieve and rinsed again briefly and then added with 2 teaspoons salt in the boiling water. Put the stove directly on the lowest level.
Simmer the rice for 6 minutes and then drain again. Now put 3 tablespoons of butter in a saucepan and let melt easily. Pound 3-4 saffron threads and a few cardamom seeds in a mortar and fill with 1 tablespoon of water. Add the rice to the butter in the pot, then add the saffron and lightly fold.
Cover the pot tightly with a damp kitchen towel and close tightly with a lid. Roast the rice for 30 minutes over medium heat. It forms a very tasty gold-yellow crust. When the cooking time is over, put the pot directly in cold water and throw the rice on a large (cake) plate to serve.
