Get Familiar with Types of Persian Rice
It’s impossible to deny the importance of Persian rice in the country’s culinary traditions. Iran’s incredible range of rice varieties and its Persian-style rice cooking techniques are hard to believe. Whether you believe it or not, excellent Persian cuisine is an art form. Persian cooking requires a lot of patience, which may be a challenge for you at first. Cooking the ideal fluffy Iranian rice takes just a little time and care, and it’s well worth it. The Middle East and Iran rely on it as an essential meal, along with bread. This article will introduce you to the best Iranian rice brands.
Best Persian (Iranian) Rice Brands
Iranian rice is among the best in the world. Among the most widely used rice brands in Iran are Tarem and Hashemi, both famous in this country. Iranian rice varieties Tarem and Hashemi are cultivated in the finest rice farmlands of the provinces of Mazandaran and Gilan, where they’re renowned for their flavor and nutritional value. Keep reading this article to find out more about Persian rice brands.
Tarom rice is the most well-known and widely used rice brand in Iran. This Iranian rice was initially planted and cultivated in Tarom, in the province of Zanjan, and then cultivated in the northern regions of the provinces of Mazandaran and Gilan. It’s now available in 13 distinct varieties on the market; the most notable of them are Tarom Mahali rice and Tarom Hashemi rice. When purchasing Tarom rice, it’s essential to keep in mind that this kind of rice is available under a variety of different names. However, all types are not significantly different in flavor, taste, color, and scent. Rather than rice’s features and quality, the variation in the names of Tarom Iranian rice is more connected to the method farmers grow them.
Tarom Mahali (طارم محلی)
Tarom Mahali rice is one of the most high-quality and well-known Persian rice. Compared to other forms of rice, this rice has a cream color and is much taller. In addition, after cooking, Tarom Mahali grows taller than different varieties.
Tarom Hashemi (طارم هاشمی)
Yousef Hashemi found this sort of rice in the Chaparkhaneh village in 1985, and it’s in his honor, this variety of rice is named after him. Today, Hashemi rice is prevalent in over half of Gilan’s agricultural fields. Hashemi rice has a wonderful aroma and flavor that is tough to resist. In addition, this kind of rice requires less spraying than other types. Apart from Gilan province, this crop is now grown in the Iranian provinces of Mazandaran and Golestan as well. After cooking, the flavor of Hashemi rice increases, and the rice stays soft and tasty. It’s fair to say that Hashemi rice is one of the most popular varieties in Iran.
Sadri rice, grown in Gilan province, is one of the most fabulous Persian rice varieties. This rice has a pleasant scent and delicious flavor. Aside from that, the quantity of protein contained in each grain of this rice is relatively high, and the raw grain length of this rice is more than 7 mm, with a cooked grain length of 13 mm. Black tail rice, yellow tail rice, and red tail rice are the three types of Sadri rice available.
Persian Rice vs. Basmati
While Basmati rice comes from either India or Pakistan, they are both of the long grain kind, which means they cook up fluffy and not at all sticky when cooked. Persian rice is much superior to Basmati rice in quality, taste, and fragrance. However, the price of this excellent quality is considerable, and it’s comparatively more expensive when compared to Basmati rice. Iranian rice has long been renowned for its exquisite flavor and aromatic aroma, famous for years. On the other hand, Iranian rice is not as tall as Basmati. For cooking, Iranian rice takes a great deal of talent and expertise. Hence, individuals with less culinary experience prefer Basmati rice, which grows higher and doesn’t necessitate the use of unique cooking techniques. Another point to mention is that Iranian rice has a far better nutritional value than Basmati rice, which is an essential distinction.
Persian Rice with Raisins
Keshmesh Polow is one of the most delicious Iranian dishes. You need the following ingredients for cooking Keshmesh Polow.
- Iranian rice
- Chicken slices
- Saffron, salt, Turmeric, Pepper, curry, and cinnamon as needed
How To Cook Keshmesh Polow?
- You need to soak the rice for some hours in lukewarm water and salt for cooking, then put the rice on the stove to brew.
- Soak the raisins in water.
- Chop the onions, then fry the chopped onions and add turmeric.
- Then fry the chicken slices and add to the onions.
- Melt the butter in a hot pan, then add the raisins.
- All that remains is to combine the rice with some raisins, add saffron and, Serve it beside the meat. You may also adorn it with almonds, pistachio, walnuts, and dates, among other things.
Tahdig Persian Rice
Tahdig is a Persian word that literally translates as “bottom of the pot.” Furthermore, it refers to a delicious pan-fried Persian rice dish that is fluffy and buttery inside with an exceptionally crisp and golden crust found at the bottom of the pot. Saffron threads wonderfully adorn Tahdig. To put it another way, you’re effectively creating a rice “cake” from layers of rice, yogurt, and butter. Steam cooks the Tahdig as the exterior crisps when cooking the rice in a tightly closed pan. Flip it onto a serving tray once it’s out of the pan.
- Soak the water for a few hours; you can also soak the rice in water the moment before putting it on the stove.
- Boil the water with rice in it; don’t forget the salt. Then drain it.
Note: What is the secret to making Tahdig? There are various tahdig options to choose from when it comes to achieving that ideally crispy, golden crust. Some recipes call for a layer of flat lavash bread at the bottom of the pot, while others call for a layer of thinly sliced potatoes. Alternatively, a blend of rice, yogurt, and saffron is another good option.
- Make ready the saffron (Add 1 teaspoon of saffron to 1 cup of hot water (but not so hot). Allow at least 10 minutes for it to settle. It’s essential to let the saffron have adequate time in the water to unleash its gorgeous colors before cooking with it).
- Mix some rice with 2 teaspoons of yogurt, 2 tablespoons of oil, and 2 tablespoons of saffron water to get a mixture.
- Spread the mixture at the bottom of the pot, then add the remained rice over the mixture. Then pour the rest saffron on top of the rice. Now put the pot on the stove again for a few minutes.
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