Persian Rice

Ingredients

• 3 cups rice (basmati or jasmine)
• 6 cups water
• 1 Tbl salt
• 1 Tbl yogurt
• 6 Tbl butter
• 1 Tbl sesame oil (or other neutral flavor oil)

Directions

1. Add rice and water to wide saucepan.
2. Bring rice to a boil and stir in salt and yogurt, mixing gently.
3. Boil uncovered over medium-high heat until water has disappeared. Small holes will begin to appear in rice surface.
4. Reduce heat to low.
5. Distribute butter slices and oil across rice.
6. Poke vent-holes through rice to bottom of pan using wooden spoon handle or something similar.
7. Wrap pot lid with kitchen towel and cover rice. Steam on low heat for 40-45 minutes.
8. When finished, if bottom crust (tahdig) does not loosen place pot in cold water for 30 seconds. If crust has burned, put a piece of bread on top of rice for a few minutes to absorb the smell.