Course Dinner, Main Course, Sides
Cuisine International, Middle Eastern, Persian
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
- Wash the rice before cooking it to removes the starch. Washing rice helps to prevent clumps and provides a fresh taste.
- The rice will double in size. Before sure to use a pot that’s big enough to accommodate the size.
- If using frozen peas as it is already cooked, thaw the peas in warm water. Add the peas at the end once the rice is cooked and the water has evaporated. Stir and serve immediately. Adding the peas at the end helps keep the peas to look green longer.
- Persian rice recipes require you to use a kitchen towel to wrap the lid. The choice is yours to follow this method. I used a Dutch oven to make this rice and find the result to be the same and the lid is pretty tight. However, if you feel it necessary to use the wrapped lid method, please do so. The choice is completely yours as the results are the same!
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Calories are estimated per serving