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Persian Rice
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William Bohannon


  • 2 cups (475 ml) basmati rice
  • 1 flour tortilla
  • olive oil
  • butter or margarine
  • 1 moistened terry cloth kitchen towel
  • Pour some olive oil in a small stew pot.
  • Place tortilla on bottom of oiled pot.
  • In another pot, start water boiling for rice.
  • Place rice in pot and parboil in rapidly boiling water for 5 minutes while stirring.
  • Put rice in collander rinse and strain.
  • Place wet rice on flour tortilla in pyramid fashion.
  • Make several evenly spaced holes in rice pyramid and mold little pieces of cold butter with your fingers and fill the holes.
  • Cover pot with dry kitchen towel.
  • Place lid on top.
  • Cook on very low heat 20 min.
Serve with tiny pieces of the burnt tortilla mixed in. Very authentic.

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