Katehiraniansimplerice Recipes
I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done!
Recipe From food.com
Provided by littlemafia
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
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