Golden Persian Rice
|Long grain white rice||3 Cup (48 tbs), rinsed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Pita bread wedges||5 , cut from the top layer of one 12- to 15-inch round (3 Inch Triangles)|
1. Place the rice in a large nonstick saucepan with a rounded bottom. Cover the rice with 1 inch of water and bring to a boil over high heat. Boil over moderately high heat until the rice is softened but still very chewy, about 7 minutes. Drain in a colander and season the rice lightly with salt.
2. Wipe out the saucepan. Add the vegetable oil and heat until shimmering. Add the pita triangles, outer side down, and fry over moderately high heat until browned, about 1 minute. Transfer the browned pita triangles to a plate and remove the saucepan from the heat.
3. Using tongs, arrange the pita triangles evenly, browned side down, so that their short sides line up with the rim of the saucepan and their points meet in the center. Add half of the rice and press lightly, keeping the triangles in place. Add the remaining rice and press lightly to release any air pockets. Cover the rice with a clean folded kitchen towel and cover the saucepan with a lid.
4. Cook the rice over low heat for about 1 1/2 hours, until the grains are tender and the moisture has evaporated. Remove the kitchen towel. Increase the heat to moderately high and cook, covered, for about 5 minutes, until the rice is browned on the bottom (you should hear sizzling and smell the rice toasting). Hold a larger serving platter over the top of the saucepan and invert the rice onto the platter in one fast motion.