Why It Matters
Parboiling (آبکش - abkesh) partially cooks the rice in boiling water. This is the bridge between soaking and steaming:
- •Removes excess starch — water carries it away
- •Sets the grain structure — prevents mushiness during steaming
- •Controls final texture — the doneness here determines everything
Get this wrong and no amount of steaming will fix it.
What You Need
- •Large pot (bigger than you think)
- •Plenty of water
- •Salt (2 tablespoons per liter)
- •Fine-mesh strainer or colander
- •Timer
The Method
Step 1: Boil Salted Water
Fill a large pot with water — use more than seems necessary. Rice needs room to move freely.
Add salt generously. The water should taste like the sea.
Bring to a rolling boil.
Step 2: Add the Rice
Drain your soaked rice and add it to the boiling water. Stir once gently to prevent sticking.
Return to a boil.
Step 3: Watch and Test
Start testing at 5 minutes. Take a grain out, let it cool slightly, and bite it.
You're looking for: white outside, tiny white core inside
The grain should bend without breaking, with a slight resistance in the center — like al dente pasta.
Step 4: Drain Immediately
The moment it's ready, drain in a fine-mesh strainer. Don't wait — rice continues cooking in hot water.
Rinse briefly with lukewarm water to stop cooking and wash away surface starch.
Signs of Success
- •Grain bends without snapping
- •Visible white core when bitten
- •Rice is about 70% cooked
- •Each grain is separate, not clumped
Common Mistakes
| Mistake | Result | Fix |
|---|---|---|
| Overcooking | Mushy rice, no tahdig | Test early and often |
| Undercooking | Crunchy finished rice | Wait for the bend test to pass |
| Small pot | Uneven cooking | Use your biggest pot |
| No salt | Bland rice | Salt like pasta water |
| Slow draining | Keeps cooking | Have strainer ready |
Pro Tips
- •Set a timer for 4 minutes then test every 30 seconds
- •Save some cooking water — it's great for the bottom of the pot
- •Don't stir repeatedly — once is enough, more breaks grains
- •Err on the side of underdone — steaming finishes the job
- •Shake the strainer — don't press or mash the rice