Persian Rice Recipe

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Persian Chicken with Walnuts and Pomegranate recipe-recipe ideas-new recipes-woman and home
Persian Chicken with Walnuts and Pomegranate recipe-recipe ideas-new recipes-woman and home
(Image credit: Laura Edwards)
Serves4+
SkillEasy
Preparation Time5 mins
Cooking Time25 mins
Nutrition Per PortionRDA
Calories317 Kcal16%
Fat11 g16%
Saturated Fat6.5 g33%

Method

  1. Put rice in a non-stick, heavy-bottomed pan with 500ml (18fl oz) boiling water and a pinch of salt. Simmer without stirring for around 8 minutes until half cooked; drain.

  2. Add the butter to the cleaned pan and swirl up the sides. Tip in the rice, push to the edges, cover with a tea towel and lid and cook for 10 to 15 minutes, easing up the bottom of the rice every so often to check it's browning, not burning. When golden, tip into a bowl, season and serve.

Ingredients

  • 250g (9oz) basmati rice (we like Tilda), rinsed a few times
  • 50g (2oz) butter, melted