Persian Rice

Special Equipment: Knife, Scale, Strainer, Pot
Level: Easy

Shopping List


1 Nub Ginger, size of thumb
1 Each Pomegranate
¼ Bunch Mint

Dry Goods
1 Tablespoon Neutral Oil
1 Cup Basmati 
6 Each Saffron Threads
8 Each Dried Turkish Apricot
2 Each Preserved Lemon Petals
As Needed Kosher Salt
1 Each Bay Leaf

Persian Rice


1 Tablespoon | 10g Neutral Oil
1 Cup | 180g Basmati 
1 3/4 cup | 378g Water
6 Each Saffron Threads 
8 Each | 65g Dried Turkish Apricot, diced
1 Each | 20g Preserved Lemon Petals, diced
As Needed Kosher Salt
1 Each Bay Leaf
1 Nub Ginger, size of thumb
1 Each Pomegranate

  1. In a strainer, Rinse rice under cold water until water runs clear. 
  2. Add rice, & oil to a pot that is on medium heat.
  3. Lightly toast rice.
  4. Add water, saffron, diced apricots, diced preserved lemon, salt, bay leaf, & ginger.
  5. Gently stir to disperse & mix all of the ingredients.
  6. Bring to a boil, & reduce to a low simmer.
  7. Cover pot with a lid.
  8. Allow to cook for 10-15 minutes.
  9. Turn off the heat & keep rice covered for up to 5 min.
  10. Fluff rice, & remove the nub of ginger.
  11. Garnish with pomegranate seeds, & chopped mint.

Notes: Sub lemon zest of 1 lemon if you don’t have preserved lemon

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