Ingredients
2 Cups Basmati rice
6 Cups water
Salt
Pinch of saffron
¼ Cup hot water
½ Cup dried currants (zarshaq)
2 Tbs rose water (or blossom water)
2 Tbs butter (or vegetarian oil)
6 Cups water
Salt
Pinch of saffron
¼ Cup hot water
½ Cup dried currants (zarshaq)
2 Tbs rose water (or blossom water)
2 Tbs butter (or vegetarian oil)
Method
- Rinse rice and soak in enough water to cover it for 30 – 60 minutes, then drain.
- Put water (6 cups), salt in a large pot. Bring to boil over medium heat.
- Add rice, leave for 8 minutes, stir frequently, drain and keep aside.
- crush saffron and dissolve in warm water, add rose water, currants (zarshaq), leave for
5 minutes.
-Heat butter in a saucepan over medium heat, add rice, raisins mixture, salt and lightly stir.
- Cover and leave over a low heat for 10 minutes or until heated then serve.
- Put water (6 cups), salt in a large pot. Bring to boil over medium heat.
- Add rice, leave for 8 minutes, stir frequently, drain and keep aside.
- crush saffron and dissolve in warm water, add rose water, currants (zarshaq), leave for
5 minutes.
-Heat butter in a saucepan over medium heat, add rice, raisins mixture, salt and lightly stir.
- Cover and leave over a low heat for 10 minutes or until heated then serve.
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