Iranian Parboiled Rice

May 21, 2023May 21, 20230 11

Iranian Parboiled Rice with Fluffy, Fragrant Grains

by The Chefin Rice

Prep

40 min

Cook

55 min

Ready In

1 hour 35 min

Level

Easy

Rating

Ingredients

	basmati rice
	water
	salt

Nutrision Information

Servings Per Recipe

Calories

198

Sugar

Fat

Iranian Parboiled Rice, also known as 'Tahchin,' is a popular dish in Iranian cuisine. This dish consists of parboiled rice that is flavored with salt and sometimes spices. The parboiling process creates rice that is fluffy and light, with a distinct aroma. It's commonly served with stews, kebabs, and other dishes in Iranian households and restaurants. This simple recipe is the perfect addition to a home-cooked meal.

Instructions

1.	Rinse the rice in water several times until the water runs clear, then soak in water for at least 30 minutes.
2.	In a large pot, boil 8 cups of water and add the soaked rice with a tablespoon of salt.
3.	Cook the rice for 10-15 minutes, stirring occasionally, until the grains are parboiled.
4.	Strain the rice and rinse with cool water to stop the cooking process.
5.	Transfer the parboiled rice to a pot with a tight fitting lid and add 1/4 cup water and 2 tbsp of oil.
6.	Cover the pot and place on low heat for 45 minutes or until the rice is fully cooked.
7.	Fluff the rice with a fork and serve.

PROS

Parboiling the rice ensures that each grain is cooked evenly and retains more nutrients compared to regular cooking methods.
This results in fluffy and fragrant rice that pairs well with a variety of dishes.

The recipe is easy to follow and yields perfectly cooked rice every time.

CONS

Parboiling and cooking rice can take longer than regular rice cooking methods.

HEALTH & BENEFITS

The nutrients in basmati rice include carbohydrates, vitamins B and E, and minerals such as magnesium and phosphorus. Parboiling the rice helps retain many of these nutrients for a healthier meal. Additionally, basmati rice is naturally gluten-free, making it a great option for those with celiac disease or gluten sensitivity.