INGREDIENTS

INSTRUCTIONS

If you are using Iranian rice, start at least 6 hours ahead. Spread it on a
clean surface and pick out and discard any dark or discolored grains. Then
wash it in a fine sieve or colander set under warm running water until the
draining water runs clear. Finally place the rice in a large bowl or pot,
add 1/4 cup of salt and enough cold water to cover it by about 1 inch and
soak overnight, or for at least 6 hours. If you are using other long-grain
rice, wash it in the same way, but soak it in the salt water for about 2
hours.
In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring
6 cups of fresh water to a boil over high heat. Drain the rice thoroughly
and pour it into the boiling water. in a slow, thin stream so the water
does not stop boiling. Stir once or twice, then boil briskly, uncovered for
Pour 1 cup fresh water and the melted butter in the saucepan and pour in
the parboiled rice, mounding it slightly in the middle of the pan. Cover
the pan tightly with a strip of aluminum foil and set the lid in place.
Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains
are tender and have absorbed all the liquid in the pan.
Serve at once. Traditionally, when served with skewered broiled meat or
chicken, the rice is served mounded into individual portions with a well in
the center of each. A pat of butter is placed on top, a raw egg yolk is
dropped in, and the top is sprinkled with salt, a grindings of pepper and
if desired a little dried sumak.
Recipe By     : jrtrint@PacBell.COM
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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