5 from 12 votes

Par-boiled, then steamed, this rice is the traditional way to cook Persian rice with just 4 ingredients. Serve with all the favorite Persian stews like ghormeh sabzi and kabobs like koobideh. You can make this recipe with or without saffron.

Pot full of Persian basmati rice with saffron.

This recipe is similar to tahdig but makes the rice without the crispy bottom. If you're looking for a crispy bottom, make this recipe for tahdig instead.

Jump to:

🌟Why you'll love this recipe
🧾Ingredients in this recipe
👩‍🍳How to Make This Recipe
🍚What goes with Persian rice?
4-Ingredient Steamed Persian Rice (with or without Saffron)

🌟Why you'll love this recipe

Simple: This rice has few ingredients and is a great accompaniment to any dish. This rice is usually served with Persian stews like Khoresh e Beh and Ghormeh Sabzi.
Easily adaptable: Once you learn how to cook this Persian rice you can easily adapt it to make other Persian rice favorites like Baghali Polo, Adas Polo, and even Tahdig. My spouse's favorite is Zereshk Polo, made with barberries.

🧾Ingredients in this recipe

Basmati rice - Long grain basmati rice. The two brands I always buy are Dunar Elonga Basmati Rice and Royal Authentic Basmati Rice.
Oil - use canola or vegetable oil.
Saffron (optional) - Saffron can be expensive, so it's used sparingly.
Salt - used to season the rice in the water. You can use table salt, sea salt, etc.

👩‍🍳How to Make This Recipe

Washing rice in a glass bowl in a white sink.

Wash the rice with cold water until the water runs clear. Then soak it in cold water until the next step.

Pot of water with rice coming to a boil.

Bring ⅔ of a pot of water to boil. Add 3 tablespoons of salt. Then, strain the rice and add it to the pot. Gently stir, bring it back to a boil, then remove the lid to keep it from overflowing.

Pouring rice into a green colander from a metal pot.

When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake the colander to remove as much water as possible.

Pouring rice into a metal pot on a black stove.

Add 3 tablespoon of oil in a pot. Then gently add the drained rice.

Looking to Make Tahdig?

I have an entire post dedicated on how to make tahdig because everything from the equipment to small details can make all the difference.

Pouring oil into a metal pot of rice with holes in the rice.

Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.

Hand holding the lid of a pot wrapped in a grey tea towel.

When the lid gets foggy, pour a little oil over the rice - about 3 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
Optional: wrap the lid in a kitchen towel. This helps absorb excess water and keep the rice from getting mushy.

Note: If your pot does not have a glass lid, check for condensation on the top of the lid.

Marble bowl with ground saffron and two ice cubes in it.

Cook 20-30 min from when the oil is poured on top.
Optional: If using the saffron, now is the time to steep it. Steep the ground saffron by topping it with 2 ice cubes while the rice cooks.

When the lid gets foggy, pour a little oil over the rice - about 3 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.

If using saffron, now is the time to add it to about a cup of the cooked rice and mix well with a fork. Pour this yellow rice over the rest of the rice in your serving dish.

Deciding if you want to use saffron?

This rice will still be delicious without the saffron but will have a simple flavor. My mom would usually make it without saffron for weekdays, and always with saffron if we were having guests.

🍚What goes with Persian rice?

Here are some of my favorite Persian stews that I enjoy with this rice. And be sure to check out all my Persian recipes here.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Print Recipe Save

5 from 12 votes

4-Ingredient Steamed Persian Rice (with or without Saffron)

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Persian

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Calories: 315kcal

Author: Candice

Ingredients

▢ 2 cups basmati rice you can use as little as 1.5 cups
▢ 3 tablespoon salt
▢ 5 tablespoon flavorless oil canola, sunflower seed
▢ 1 pinch saffron optional, ground
▢ water

Instructions

Wash the rice with cold water until the water runs clear. Then soak it in cold water until the next step.
Bring ⅔ of a pot of water to boil. Add 3 tablespoons of salt. Then, strain the rice and add it to the pot. Gently stir, bring it back to a boil, then remove the lid to keep it from overflowing.
When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake the colander to remove as much water as possible.
Add 3 tablespoons of oil in a pot. Then gently add the drained rice.
Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
Optional: wrap the lid in a kitchen towel. This helps absorb excess water and keep the rice from getting mushy.
Cook 20-30 min from when the oil is poured on top.
Optional: If using the saffron, now is the time to steep it. Steep the ground saffron by topping it with 2 ice cubes while the rice cooks.
When the lid gets foggy, pour a little oil over the rice - about 3 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
If using saffron, now is the time to add it to about a cup of the cooked rice and mix well with a fork. Pour this yellow rice over the rest of the rice in your serving dish.

Video

Notes

Looking for tahdig? Make this recipe.

You want the rice to still have a little bite. Persian rice is never served mushy.

If your pot does not have a glass lid, check for condensation on the top of the lid.

For bright yellow rice, you can use ground saffron. I prefer the threads because the aroma is stronger, even though the rice doesn't get the classic bright yellow you see in restaurants.

This rice will still be delicious without the saffron, but will have a simple flavor.

This rice will still be delicious without the saffron but will have a simple flavor. My mom would usually make it without saffron for weekdays, and always with saffron if we were having guests.

Nutrition

Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.