Discover the Cooking Trick That Makes Rice Irresistibly Tasty and Never Sticky!

If you believe the French are only infamous for their pasta cooking mishaps, think again. We also mishandle a grain with a notably gentle and refined taste: rice. Often hastily cooked in a large pot of water, we typically boil it without care. The outcome usually matches our minimal effort: soggy, overly soft, and bland rice. However, with a cooking method from Iran, rice can truly elevate your dishes! The comedic actor Kyan Khojandi, of Iranian descent, highlighted this in an episode of Small Talk. When he discusses this recipe from his homeland, he is quite serious, though his eyes sparkle with enthusiasm. Here’s the detailed recipe, easy to recreate at home.

“My father is Iranian, and I can assure you that whenever he cooks it, it’s the best rice I’ve ever had in my life”, “I can attest, Iranian rice is outstanding”, “I just tried it and it’s amazing!”, viewers have commented under the video. So, what’s the secret to this magical, Arabian Nights-worthy rice? Surprisingly, it’s not about the ingredients, as Iranians use… butter, simply put. For quantities, use 50 grams of butter for every 500 grams of basmati (or Thai) rice. The first critical step: wash the rice several times, then let it soak for 30 minutes in water to remove all the starch. This simple act prevents the rice from sticking during cooking.

The Iranian secret? They cook the rice in two stages! It first goes for a 7-8 minute boil in a pot of boiling water. Then, the still crunchy rice is rinsed with cold water. Next, Iranians melt butter in a pot, add a cup of water, and let the rice simmer on very low heat for at least 35 minutes. Ideally, place a kitchen towel under the lid. But be careful! The rice should form a dome that never touches the sides of the pot. Gradually, the rice absorbs the water and butter. The result? A beautiful golden crust forms at the bottom, infusing the dish with its rich flavor.

This unique way of cooking rice is quite common in Iran. There, it’s called “tahdig,” which means “the bottom of the pot.” But for Iranians, it especially means a delightful meal is to be enjoyed. Indeed, this cooking method takes a bit of time, but evidently, the results are worth it.