Persian-ish rice from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 285) by Samin Nosrat

  • basmati rice
  • yogurt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Persian herb and greens frittata (Kuku sabzi); Slow-roasted salmon; Conveyor belt chicken; Persian roast chicken; Kufte kebabs; North African charmoula; Herbed yogurt; Indian carrot raita; Persian herb and cucumber yogurt; Persian spinach yogurt (Borani esfenaj); Persian beet yogurt (Mast-o-laboo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on June 15, 2023

    Loved the texture of the results, but so disappointed that I didn’t realize Samin used Diamond Kosher salt. My rice came out SO SALTY because I use Morton Salt. I’ll know better to adjust the salt down next time. Otherwise I loved the results and found this rice turned out so much better than another recipe I tried which called for soaking the rice for hours in salted water.

  • tmitra on March 23, 2022

    I'm pleased with how well this recipe worked, and with the salt and fat, the rice was delicious. I didn't cover the pan, and the rice was done and flipped well at 35 minutes.

  • twoyolks on June 19, 2020

    I didn't cover my rice and it came out completely cooked in about 35 minutes (I did make a half recipe). I found that the browned rice was too salty and too crunchy. It was almost too crunchy to eat.

  • puddlemere on January 06, 2019

    The recipe in the cookbook doesn't call for covering the rice after parboiling, but the version on the website does: https://www.saltfatacidheat.com/heat/pavo-en-escabeche/. I ended up covering it after about 15 minutes so that the rice would cook through, and cooked it in the butter/oil for about 45 minutes total. It came out really delicious and crispy!

  • Tatiana131 on January 28, 2018

    After the initial parboiling the rice cooks uncovered in yogurt. In my case this was insufficient to finish cooking the rice as there are no instructions to cover the rice so it can steam. It came out pretty flavorless and raw.

  • Dannausc on December 27, 2017

    It did not hold together when I flipped it over and could have used a few more minutes in the pan. It still tasted really good though!

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