About Basmati Rice
Basmati means "full of fragrance" in Sanskrit, and this long-grain rice delivers on that promise. While not traditionally Iranian, basmati has become the go-to rice for Persian cooking outside Iran due to availability and consistent quality.
Characteristics
- •Grain: Extra-long, slender
- •Aroma: Distinctive nutty, floral scent
- •Texture: Fluffy, separate grains when cooked
- •Expansion: Grains lengthen up to 2x when cooked
Basmati vs Iranian Rice
| Feature | Basmati | Iranian |
|---|---|---|
| Length | Very long | Long to medium |
| Aroma | Strong, nutty | Subtle, delicate |
| Texture | Firmer | More delicate |
| Availability | Widespread | Specialty stores |
| Price | Moderate | Higher |
Basmati works excellently for Persian dishes but Iranian varieties are traditional.
Preparation for Persian Cooking
Washing
Critical step — removes excess starch:
- •Rinse in several changes of water
- •Continue until water runs clear
- •Usually 5-7 rinses
Soaking
Improves texture and reduces cooking time:
- •Cover with cold water
- •Add salt generously
- •Soak 2-8 hours (or overnight)
- •Drain before cooking
Parboiling
The first cooking step for chelow method:
- •Bring large pot of salted water to boil
- •Add soaked, drained rice
- •Boil 6-8 minutes until al dente
- •Drain immediately
Choosing Quality Basmati
- •Aged: Look for aged basmati (1-2 years)
- •Grains: Should be long, unbroken
- •Aroma: Smell before buying if possible
- •Source: Indian and Pakistani varieties are quality
Storage
Store in airtight container in cool, dry place. Keeps for years. Aged basmati actually improves with time.