About Iranian Rice
Iranian rice varieties are considered among the finest in the world, with a subtlety and delicacy that distinguishes them from other long-grain rices. They're cultivated primarily in the northern provinces along the Caspian Sea.
Major Varieties
Tarom (طارم)
- •Most popular variety
- •Long, slender grains
- •Subtle, delicate aroma
- •Excellent for everyday chelow
Sadri (صدری)
- •Premium variety
- •Exceptional fragrance
- •Very long grains
- •Reserved for special occasions
Hashemi (هاشمی)
- •High-quality everyday rice
- •Good aroma and texture
- •Slightly shorter than Sadri
- •Good price-to-quality ratio
Domsiah (دمسیاه)
- •"Black-tailed" rice
- •Some grains have dark tips
- •Strong, distinctive aroma
- •Prized by connoisseurs
Champa (چمپا)
- •Shorter grain
- •Stickier texture
- •Traditional in some regions
- •Good for kateh
Regional Growing Areas
- •Gilan Province: Humid climate, traditional cultivation
- •Mazandaran Province: Large-scale production
- •Golestan Province: Increasingly important
Why Iranian Rice?
- •More delicate flavor than basmati
- •Better texture for tahdig
- •Traditional authenticity
- •Grains stay separate without being dry
Challenges for Buyers Outside Iran
- •Limited availability
- •Often expensive
- •Quality varies
- •Some products mislabeled
Finding Iranian Rice
- •Persian grocery stores
- •Specialty food importers
- •Online retailers
- •Check labeling carefully
Storage
Store in airtight container. Iranian rice is often sold fresh, so use within a year for best quality. Refrigerate in hot climates.
Substitution Notes
While basmati works well, when serving to Iranian guests or making special occasion dishes, Iranian rice makes a noticeable difference in authenticity and quality.