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Persian Steamed White Rice
- 5 cups basmati rice, checked and rinsed
- 12 cups water
- 1/2 cup canola oil
- 3 tablespoons salt
- 1/4-inch canola oil poured into the bottom of the saucepan
- 2 tablespoons water
- 1/4 teaspoon turmeric or powdered saffron (optional, for a more authentic flavor)
Directions:View on Epicurious
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