I had this attached to the recipe for lamb stew and decided to separate as it can be used with so many different types of stews, vegetables and roasted meats. I learned this method of cooking rice years ago, I use Basmati but you can use regular long grain rice if you prefer. The rice is steamed and each grain is separate. The crunchy bottom is called tahdig and is delicious.. This method of cooking rice is so simple, no ratio of water to rice you just par cook the rice in water then finish by steaming.

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