The Honey Thief Quotes

“The Basmati must be soaked in clean, cold water for thirty minutes before cooking. The rice is not added to the bowl of water, but instead the water is poured onto the rice. Each ten minutes, the rice is moved gently in the water with a spoon. After thirty minutes, the rice is drained in a chalow saffi, the utensil known as a colander in English. In fresh cold water the rice is boiled in a pot, allowing the level of the water to exceed the depth of the rice, but not too greatly. Once the water boils, the rice remains submerged for five minutes only, and must be stirred briefly twice in the space of those five minutes. The rice is again drained in the chalow saffi, and once drained, it is rinsed and allowed to stand in the chalow saffi for a short time. At this stage, if the Basmati has been treated without abuse, each grain will stand separate. In a dish or bowl suitable for use in an oven, and better that the dish should be pottery, a small amount of oil and butter is heated. The Basmati is poured onto the melted oil and butter and turned with a spoon while salt is added. The quantity of salt should not destroy the taste of the rice.”
― Najaf Mazari, The Honey Thief