Persian Rice | How to cook Persian Rice | layered Rice

by on April 6, 2012

Persian Rice is an integral part of Persian cooking. There are many different types of rice and each type is prepared in a unique way. In How to Cook Persian Rice DVD, KShar teaches the details and step by step directions.

This particular video is in celebration of Persian Rice DVD being released. You will learn how to cook layered Persian Rice.

Check out the video…

Please visit http://Persian-Rice.com to learn more about the DVD.

There are currently comments.

{ 16 comments… read them below or add one }

Flora April 10, 2012 at 11:49 pm

I love your DVD thank you.

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KShar April 11, 2012 at 2:45 am

Thank you much for watching Flora jon

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maha April 15, 2012 at 7:55 pm

We are not persian, but my husband and I are deeply in love with the persian food. We were so happy to to come across your website. I have a question about the safaron solution you use, how do you prepare it? do use water or butter? thanks so much.

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KShar April 15, 2012 at 9:16 pm

So glad to have you In my kitchen. it is hot water dear.

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maha April 16, 2012 at 12:36 am

Thanks for the prompt response. how much saffron you use for each cup of water?

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KShar April 16, 2012 at 12:57 am

You are most welcome..I have a DVD coming out next week ” [polo – rice ” in it I show how you need to make saffron water.

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maha April 16, 2012 at 1:27 am

Sounds good. Thanks again.

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Becky April 17, 2012 at 12:09 am

You are @ UC Berkeley? We recently moved to Montclair and would much appreciate your recommendations for restaurants serving Persian food in the Oakland/Berkeley area. Thanks much.

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KShar April 17, 2012 at 2:55 am

Welcome to the area. I have a hard time recommending any restaurant, especially Persian one. I have not had any luck with them and that is why I hesitate to name any. so please forgive me for not giving any names. Try the internet and please let me know which one you liked. Thank you so

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Paula April 18, 2012 at 11:10 am

Salam KShar,

I just found your video’s and I love them. I have a question about the Saffron water. Could you please tell me how to make it, and how long you can keep it? Where are good places to buy Saffron? Do you buy a particular kind? Thank you so much. I am learning Farsi. You have a very beautiful culture, and you help it show through your video’s.

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KShar April 18, 2012 at 11:56 pm

Thank you dear Paula, this is my goal to introduce my culture through my cooking. it is the mixture of hot water and saffron powder and you can keep it in refrigerator for almost a month. there is not a particular brand, they are all good, as long as you buy it from a reputable place.

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Lauren May 20, 2012 at 9:30 pm

Hi KShar!

I nominated your blog for the Liebster Blog Award! Hope it sends some traffic your way! I love watching your videos!

Best,
Lauren

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Beverly September 14, 2012 at 4:14 am

KShar,
I just finished watching the rice video. I want to understand more about why the rice is boiled uncovered. I have always cooked my rice covered and have gotten very good results. Does boiling it uncovered give the rice a different quality?

Thank you

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KShar September 14, 2012 at 7:35 pm

Hi Dear Beverly, when you are cooking polo, you leave the cover off till when you get to steaming point. when you are cooking kate or dami. you leave the cover on. when you leave the cover on the rice cooks much faster and rice will not get the chance to grow length wise. I hope that i have answered your question. keep it cooking.

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Ronny March 23, 2013 at 3:45 pm

KShar
I have watched many vidoes but I must say yours are great. Very simple, perfect technique and excellent presentation. I specially loved the chicken kababs…Yummy!!!
Thank you

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KShar March 24, 2013 at 1:21 am

You are most welcome, keep it cooking and i appreciate having you in my kitchen

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