During our trip up to Tofino, we watched a show with Bob Blumer, you know, the Surreal Gourmet guy, where he faced off with 2-3 Chinese chefs in Vancouver in a Xiao Long Bao battle. Dumplings themselves are challenging and forming them quickly and consistently takes practice — yeeeeeears of practice. And, as you’d expect, for most of the show, Bob was no good at folding dumplings. I felt like Bob Blumer today going into making this Persian rice.
Eh, what’s so hard about rice? Regular steamed rice? Nothing. But, this rice? This rice has a beautifully crunchy, saffron and turmeric-scented crust, and like those dumplings, getting it just right and out of the pan in one piece takes a little practice. You want it beautifully browned, but not burnt. That crispy bottom is “the treat.” You know how you hold your breath when you’re tapping a cake out of a cake pan or releasing something from a mold, waiting for that tell-tale plunk or suction-y sound that says it’s out in one piece? That was me with this Persian rice.