How to Make Persian Rice - a Tasty Thursday video

Travels With Tasty Thursday this week is a trip to the Annapolis Boat Show, complete with booth set up and show breakdown. In the middle I learn to make Persian Rice, a crunchy deliciously fragrant combination of color and texture that is so simple it's hard to believe. Butter, pressure, and turmeric for the win! Thanks, Laureen and the Excellent Adventure crew for the visit!
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Persian Rice (2-toned!)
white rice
butter
turmeric (or saffron)
salt
1. Parcook white rice to almost done (slightly crunchy) Remove rice from pot.
2. Melt a good knob of butter in the pot until sizzling.
3. Pour about 1/2 the rice into the pot, tamping down to make an evenly firm layer. Pour about 1/3 of the remaining rice on top and leave it fluffy.
4. Wrap the lid to the pot with a towel (to absorb the steam) and then cover the pot. Turn heat down to very low and cook until steam is just wisping out from the edges. Remove from heat and let sit.
5. Meanwhile, toss the remaining rice with a good knob of butter and about 1/2 tsp turmeric until butter is melted and the rice is yellow throughout.
6. Serve with a helping of the crunchy bottomed rice on the bottom of your plate, topped with a few spoonfuls of the yellow rice for presentation.
YUM!

[@deislanddave]

Fun. Nice to see a cat with fiddles on the cooker.