Iranian Rice with a Crust

For this kind of rice you will need a special rice cooker. The Chinese or Japanese ones do not do the trick.

This rice cooker first cooks the rice, then after adding some Ghee or butter forms a crust at the bottom. It's dial at the front shows the progress.

It takes about 45 min to finish the rice.

It has to be prepared in a special way.
You best use Basmati rice for the dish.

Wash it several times until the water is absolutely clear. Then let it drain in a sieve over a bowl for at least 30 min.

You will need 1,5 times the amount of water to rice and some salt. We added some saffron along with a little water.

Use the first step of the cooker to prepare it. When the time is off, open and add Ghee to the mix.
We had some Barberry berries, soaked in water. They went into the rice too.

Now close the lid and set the timer again.

When it is ready, take the pot out and put a plate on top.
Turn it and you will have a great golden crusty rice cake.