Rice (or another grain, such as freekeh) briefly fried in fat (over fried onion, or alone in the pot, sometimes with noodles browned first), then cooked covered in liquid until it absorbs all of it. Sometimes sweet, with saffron, sugar and rosewater (zerde), or with roasted vegetables.
Add the rice and stir 2 minutes, until all the grains are coated in fat.
💡Fry the rice in fat before adding the liquid: each grain gets coated, and the grains don't stick together.
2
Add the boiling water, season with salt and black pepper and bring to a boil.
Stove
3
Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Turn off the heat and leave covered 5–10 minutes.
💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5
Gently fluff with a fork and serve.
338calories
7 gprotein
73 gcarbs
1 gfat
● protein 8%● carbs 90%● fat 2%
Per serving (272 g), of 4 servings
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⚖ About the ingredients
Rice: measured in cup in this recipe: 1 cup = 185 g · 365 kcal per 100 g · More about Rice →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Possible additions: Fat for the pot (no onion) · butter · garlic · Fried base folded into the cooked grain (wording) (the mushrooms) · Noodles · Mushrooms · Cooked tomatoes · Turmeric · Cumin · Cinnamon · Baharat · Cardamom · Paprika · Cloves · Bay leaves · Nutmeg · Smoked paprika · Oregano · Cayenne pepper · Chili pepper · Spinach wilted before the rice · Tomato paste · Raisins · Thyme · Peas · Olives (with the peas) · Cherry tomatoes (with the peas) · Olives at the end · Butter at the end · Parmesan · Lemon juice · Lemon zest · Parsley · Cilantro · Mint · Dill · Green onion · Pine nuts · Almonds · Cashews · Walnuts · Toasted raisins on top · Butter for toasting the nuts · Chives · Cherry tomatoes at the end · Toasted pine nuts at the end · Dates · First boil before the covered cooking (over high heat for 5 minutes) · Raisins at the end · Saffron · Water for the saffron · Pistachios on top · Sugar (sweet rice) · Rose water · Zucchini · Cooked legumes · Red lentils with the rice · Butter on top of the rice · Red pepper · Yellow pepper · Fennel · White wine · Served with (the skewers) · Tomato sauce for serving · Rice cooked in the meat broth (the chicken) · Ginger with the garlic · Carrot fried before the rice · Cauliflower fried before the rice · Peas fried before the rice · Chicken cubes browned first, returned with the liquid · Oil for browning the chicken (rest for the onion) · Sausage browned with the chicken · Crushed tomatoes with the liquid · Shrimp in the last minutes · Calamari in the last minutes · Seafood in the last minutes · Lemon wedges for serving · Mussels in the last minutes · Raisins in the last minutes · Toasting in a dry skillet (minutes) (3–4) · Beaten egg coating the grains · Served over the rice (wording) (the onion and mushrooms) · Saffron butter for part of the rice · Saffron dissolved for the butter · Whole chicken stuffed with half the rice · Eggs in their shells around the chicken · Tomato paste with the tomatoes
Swaps: Boiling water or Water or Chicken stock or Vegetable stock or Chicken soup or Vegetable soup or Fish stock
Soaking time (minutes): 20–30
Soaking time unit: minutes
Covered resting (minutes): 5–10
Cooking time unit: minutes
Mushroom frying time (minutes): 10
Doneness cue: the liquid is absorbed
Water for the saffron (lukewarm, hot, boiling): lukewarm
Zucchini frying time (minutes): 5
Legume soaking time: overnight
Legume cooking time (minutes): 45
Legume heating time (minutes): 3
Steaming time under the towel (minutes): 10
Pepper frying time with the garlic (minutes): 3
Fennel frying time (minutes): 10–12
The fried vegetable in the steps: the fried vegetable
Steaming time over the vegetable (minutes): 10
Vegetable frying time before the rice (minutes): 5
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