Persian Rice
Categories : Side dish Cuisine: "Persian Style"
100 grams basmati rice
good pinch of salt
25 grams butter
water
Wash and pick over the rice.
Place in a saucepan with salt and cover to a depth of 3cms with water. Bring to the boil and simmer for 10 minutes, the rice should still have some water left, if not add some more.
In a non-stick frying pan, melt the butter, swirl round and pour into the rice. Mix and place the rice on a very low heat, eg burner with a diffuser or very low gas. Cook for 45 minutes with a lid and add a little more water if it seems too dry. It should form a crisp golden crust. When cooked turn off the heat and leave to stand for 5 minutes. Run a palette knife round the edge and upend onto a plate.
Recipe contributed by Lindsay 
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