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Persian Rice with Advieh

Recipe by Chef Abraham Risho

Advieh is floral, fragrant, and luscious, and very easy to use! The recipe below is what we use at home. It's easily scalable for larger yield, just double everything straight down the line. The key is to coat the rice kernels with butter/oil and spices before adding the water to cook the rice, and a bonus with sautéed onions for a sweet component. Also, consider adding currents in with the dry rice for a more exotic sweetness, or softer currants as a topping after (see picture of last night's dinner, Advieh-glazed fish with Persian rice and golden beets. Definitely a kid-friendly delicious dinner!)


  • 1/2 Onion

  • 1.5 Tbl Butter (sub: extra virgin olive oil for vegan)

  • 1 Cup rice, basmati

  • 1 tsp salt

  • 1/2 tsp ground pepper

  • 1 tsp Persian Advieh

  • 2 Cups water

  1. slowly cook onions in butter/oil until softened and starting to caramelize

  2. add in 1 cup of boiling water and stir to emulsify with onions.

  3. add rice and Advieh, stir vigorously to coat

  4. add in remaining boiling water and turn heat to high

  5. return water to a boil and reduce heat to a very low simmer

  6. stir once more, give rice a paper lid and let cook for 30 minutes.

You can also use a rice cooker for this recipe. Simply sauté the onions in a pan, then move the onions to the rice cooker after step two, glaze the kernels in the rice cooker in the onions/butter/oil, and continue with your normal rice cooker instructions.

Sometimes, the rice turns out a bit darker in color depending on how long you let the onions to caramelize and darken.

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