This colorful rice is bursting with flavor from the fragrant cumin and coriander seeds. Pair with grilled beef or chicken and a green leafy salad.
Persian Rice
Ingredients
- 4 medium onions (1 1/2 lb/700 g before peeling)
- 3 tablespoons all-purpose flour
- 1 sunflower oil or vegetable
- 2 teaspoons cumin seeds
- 1 1/2 tablespoons coriander seeds
- 2 cup basmati rice
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 3 cups water
- Salt and freshly ground black pepper
Instructions
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Peel the onions and slice thinly. Sprinkle with the flour and 1 teaspoon salt, and mix well with your hands.
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Heat the oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
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Reduce the heat to medium-high and cautiously (oil will be very hot) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature if necessary to avoid burning the onion).
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Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Repeat with the remaining 2 batches of onion. Add oil if necessary.
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Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two.
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Add the rice, olive oil, turmeric, 1/2 teaspoon salt (or more to taste), and plenty of black pepper. Stir to coat the rice with the oil and then add the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
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Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
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Add half the fried onion to the rice and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
