| 1 | This is the simplest way of cooking persian rice. |
| 2 | Pick over and wash 3 cups of rice 5 times in warm water. |
| 3 | Place rice, salt, and water in a deep non-stick pot. |
| 4 | Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat (do not cover the rice). |
| 5 | Gently stir the rice with a wooden spoon a few times while it boils. |
| 6 | When the rice has absorbed all the water, pour the oil over it and stir through gently with a wooden spoon. |
| 7 | Reduce heat. |
| 8 | Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with the lid on to prevent steam from escaping. |
| 9 | Cook 40 minutes over low bleat. |
| 10 | Remove the potfrom heat and allow to cool for 5 minutes on a damp surface without uncoveri Gently taking one skimmer or spatula full of rice at a time, without disturbing the bottom crust, place the rice on a serving platter. |
| 11 | Mound rice in shape of a cone. |
| 12 | Detach the crust from the bottom of the pot using a wooden spatula. |
| 13 | Place on a small platter and serve. |
