Persian steamed rice. Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each. A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.
- 2 cups Iranian rice
- 4 teaspoons butter, melted
- 4 raw egg yolks
- freshly ground black pepper
- dried sumak (optional)
- If you are using iranian rice, start at least 6 hours ahead.
- Spread it on a clean surface and pick out and discard any dark or discolored grains.
- Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
- Finally place the rice in a large bowl or pot, add ¼ cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
- If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
- In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
- Drain the rice thoroughly and pour it into the boiling water.
- In a slow, thin stream so the water does not stop boiling.
- Stir once or twice, then boil briskly, uncovered for 5 minutes.
- Drain in a sieve.
- Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
- Cover the pan tightly with a strip of aluminum foil and set the lid in place.
- Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
- Serve at once.